I have a charcuterie and cheese board business. I am not looking to make cheese but to learn how to choose and pair cheeses, when cheese is ripe and ready to serve, etc. Money is tight, is this a course for me?
Hi Regina! I'm sorry we missed your reply! I believe the course will be a perfect fit for your needs. The instructor, Mary Tuthill teaches quite a bit about the sensory characteristics of cheeses and the external factors--such as seasonality-- that can influence the taste. The course is fill for this fall, but please jump on our email list at learn@uvm.edu to find out when the next course will be offered.
Hi Vickie, the class material is pre-recorded from the instructor and guest lecturers. There is a very active interaction between students and the faculty in the discussion boards. If you'd like to learn more, please chat with us on our website or email us at learn@uvm.edu
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I signed up anyway! I am in!🍷🧀🧀
You guys have heard of the Plymouth Artisan Cheese? Have you toured the facility before?
Is there any course or workshop available for hands on training
I have a charcuterie and cheese board business. I am not looking to make cheese but to learn how to choose and pair cheeses, when cheese is ripe and ready to serve, etc. Money is tight, is this a course for me?
Hi Regina! I'm sorry we missed your reply! I believe the course will be a perfect fit for your needs. The instructor, Mary Tuthill teaches quite a bit about the sensory characteristics of cheeses and the external factors--such as seasonality-- that can influence the taste. The course is fill for this fall, but please jump on our email list at learn@uvm.edu to find out when the next course will be offered.
Is the class held in real-time or prerecorded?
Hi Vickie, the class material is pre-recorded from the instructor and guest lecturers. There is a very active interaction between students and the faculty in the discussion boards. If you'd like to learn more, please chat with us on our website or email us at learn@uvm.edu