To establish the Vermont Artisan Cheese School, Research and Technical Center, a comprehensive cheese school and scientific laboratory to help existing Vermont cheesemakers maintain and improve their current skills and national reputations for excellence in cheese production; aid sheep, goat and cow dairy farmers who want to diversify into value-added cheese production to produce critical additional income for their farms; become a national and international center for artisan cheesemaking with a “Master Artisan Cheesemaker” certificate program; and highlight Vermont’s status as a premier artisan cheese producing state.
