Training and Consulting with Farmstead and Artisan Cheesemakers since 1996
As a dairy foods consultant and artisan cheesemaker, Peter Dixon draws on over 30 years of cheesemaking, as well as 20 years of consultingwith people engaged in or interested in making cheese and dairy products . Peter works with dairy farmers and cheesemakers to research and develop, or improve their milk processing businesses.
At Westminster Artisan Cheesemaking in Westminster, Vermont, Peter offers small group cheesemaking instruction geared toward handmade artisan and farmstead cheese production.
Peter got his start in Food Safety while pursuing his M.S. in Dairy Science at the University of Vermont. The demonstrable connection between risk reduction practices and high quality cheese and dairy foods guides Peter's work as a consultant and a cheesemaker.