If we have a theme for 2014, it's education. Those familiar with our company will know that education has always been near and dear to the core of our business: continuous learning is essential for our team as we strive to continuously improve in our work. Sharing our values and approach with cheesemongers and customers helps our cheese find good homes once it leaves the farm.
In January, we were thrilled to co-teach our first course in artisan cheesemaking along with Sterling College and Ivan Larcher, which will run again this May. We are proud to announce that this year we serve as a host for the Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur.
 The course, open to cheese professionals, will cover the life of cheese in four days of classroom, observational, and hands-on work. Taught by Academie instructors Laurent Mons and Susan Sturman, and will include participation of Andy and Mateo Kehler and the Jasper Hill team, students will have an immersive overview of how milk is harvested and how cheese is made, ripened, packaged, and presented at the retail level.
 Students will be lodged at the beautiful Lakeview Inn in Greensboro, VT, and will spend time at Jasper Hill Farm, the Cellars at Jasper Hill, and the Vermont Food Venture Center. Group dinners will provide a social environment to develop relationships with both the French and American instructors as well as fellow students. The course is limited to 10 participants.
Two course dates are set for 2014: June 3-6 and September 9-12. The tuition for the program is $2,500, which includes lodging, ground transportation during the course, and most meals. The course is not a product training program, rather it is designed to provide cheese professionals, both experienced and novice, with an experiential study of the life of cheese from grass to counter.
This course was inspired by the close alignment of our two companies, who both share a commitment to protecting and preserving working landscapes, cheesemaking tradition, economic and environmental sustainability, and appreciation for truly excellent cheese.
Applications are now being accepted by Academie Opus Caseus. For more information, please contact Susan Sturman, director of the anglophone program, at ssturman@academie-mons.com or by phone at 617.505.6235.
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