Artisanal Cheese Making Course
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Artisanal Cheese Making Course

April 25, 2014 - April 27, 2014

Friday, April 25 – Sunday April 27, 2014

2013.April.4Want to learn cheesemaking in a gorgeous setting?  Join us at the renowned Inn at the Round Barn Farm.  Our amazing staff provides you with the quintessential New England Inn experience at a location that has the feel of a place that is lifted from the pages of a storybook.

Enjoy three fun-filled days immersed in the fascinating world of cheese with our Artisanal class! Linda and Larry Faillace of Three Shepherds Farm are passionate cheeseophiles and food enthusiasts from Three Shepherds Farm, located in the heart of Vermont’s beautiful Green Mountains, just 6 miles fro the Inn. Over the past seventeen years, they have taught the art and science of cheesemaking to more than 2,000 students from around the world. Linda and Larry’s cheesemaking adventures have taken them across the United States, and they were the first to teach traditional artisan cheesemaking techniques in Bermuda and Belize.

The Three Shepherds Farm cheesemaking courses focus on the principles of cheesemaking and how four basic ingredients are combined to make an amazing array of cheeses. The classes cover a plethora of topics including an in-depth study of milk itself (including a large focus on raw milk), a historical perspective of cheesemaking, the biology and biochemistry of making great cheese, the microbiology and magic of aging and ripening, cheese appreciation and wine/beer pairing, the politics of cheese, and much more. Larry and Linda bring a unique perspective to teaching that combines their academic background, personal exploration into food, and the importance of political food activism.

Many of Larry and Linda’s students and consulting clients have achieved great success in their cheesemaking careers: top awards from the American Cheese Society, cheese businesses that have great acclaim from their customers, as well as home cheesemakers who delight their friends and family on a regular basis. Along with cheese consulting, teaching cheesemaking, and selling their own cheese at the Mad River Green Farmer’s Market, Larry and Linda can be found foraging for wild mushrooms in the woods with their two well-loved dogs.

In the 3-day class at the Inn at the Round Barn Farm, you will learn the principles of great cheesemaking as we make at least seven different cheeses and focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. Included in all classes is lunch each day, an extensive cheese tasting, our complete artisan cheesemaking manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make wonderful cheese! In order at ensure plenty of hands-on experience, each class is limited to 10 students.

Your package includes:

  • Three days of comprehensive cheese making classes in the kitchen of the Round Barn with the owners of Three Shepherds Farm
  • Three nights accommodations at the Round Barn Farm
  • Full gourmet breakfast daily
  • Linda’s “cheesemakers” lunch daily, including a wine and cheese pairing luncheon on Friday
  • Daily afternoon cookies and hors d’oeuvres
  • A Saturday night “Vermont Farmstead Dinner” created by our Round Barn executive chef, Charlie Menard

Pricing starts at $873 per person (pricing is based upon double occupancy per person and includes all taxes and surcharges) For more information call the Round Barn at (802) 496-BARN OR contact Three Shepherds Cheese Company at


April 25, 2014
April 27, 2014
Event Category:


The Inn at Round Barn Farm
1661 E Warren Rd
Waitsfield, VT 05673 United States
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