Jan 27th in Charlotte, Jan 29th in Lincoln, and Feb 1st in Shrewsbury

Lea Calderon-Guthe cutting the cheese curd in the process of making cheddar. Photo credit: Robin Reid.
Rural Vermont’s first round of 2012 dairy processing classes will kick off at the end of January, starting in Chittenden County and then heading south to Addison County, before ending up in Rutland County. If your new year’s resolutions included feeding your family better, cooking from scratch more, eating closer to home, or investing in your community, then Rural Vermont’s Beyond Milk: Raw Dairy Processing Classes are for you!
On Friday, January 27th, Windy Corners Farm in Charlotte hosts and leads a butter, chevre, and yogurt class with raw cows’ milk. On Sunday, January 29th, Metta Earth Institute in Lincoln hosts and leads a feta, soft cheese, yogurt, and kefir class with raw cows’ milk. On Wednesday, February 1st, Red Wing Farm in Shrewsbury hosts a cheddar, gouda, and manchego class, taught by former cheesemaid Lea Calderon-Guthe, with raw cows’ milk. Additional classes around the state will continue through the winter and into the spring.
At each of the classes, folks can also expect a tour of the host farm and the opportunity to purchase raw cows’ milk and immediately put their new skills to use! All classes are from 1-4 pm. The fee for each is $20-40 sliding scale, and all proceeds will benefit Rural Vermont. Pre-registration is required and space is limited, so be in touch today to reserve your spot! For more information, to sign up, or to be added to Rural Vermont’s mailing list, call (802) 223-7222 or email shelby@ruralvermont.org.
Windy Corners Farm is a small-scale agricultural farm where the arts and crafts of homesteading are being practiced. The farm is located in Charlotte, nestled between Mt. Philo and Lake Champlain, and the property includes a straw bale house. The farm’s 14 acres of land is home to pigs, chickens, goats, cows, and bees – and a few people! There are vegetable, fruit, and flower gardens throughout the farm, and various farm products – including raw milk! – available for purchase. For more info, visit www.windycorners.info.
Metta Earth Institute, Inc. is a non-profit, educational retreat center that focuses on contemplative ecology. Based on 158 acres, Metta Earth has fields and pastures, forest ecosystems, an apple orchard, organic garden, a traditional timber frame barn, greenhouse, and a large main house providing meals, accommodations, and teaching spaces. Two cows and a steer, Icelandic sheep, and about 50 laying hens graze the pastures rotationally. For more info about Metta Earth Institute, Inc., visit www.mettaearth.org.
Red Wing Farm is home to John Pollard and his herd of happy, healthy Jersey cows. They are grass-fed and organically managed. New raw milk customers are always welcome!
Lea Calderon-Guthe is a Middlebury College student with a sincere interest in the art and science of cheesemaking. She has trained with, and worked under, Cindy West of the renowned Hillsborough Cheese Company in Orange County, North Carolina. She loves sharing her passion for cheesemaking with Vermonters!

