The Vermont Institute for Artisan Cheese at the
The Institute’s new facilities are housed within the recently dedicated Joseph E. Carrigan Wing of the Marsh Life Sciences Building. With the space, technical capacity, and resources provided by the new building, the Institute is now the nation’s most advanced center for research and instruction in artisan cheese making. The new state-of-the-art facilities include two research laboratories, two cheese vats, a COP sink, cheese press, teaching lab, test kitchen, walk-in refrigerator, walk-in freezer, two faculty offices, two staff offices, and a conference room.
“These extraordinary facilities demonstrate the leadership of both the Institute and the University in supporting the latest research and knowledge about cheese making,” said Dr. Catherine Donnelly, Professor and Co-Director of the Institute. This is especially important today as cheese making and artisan techniques in particular are playing an increasing role in sustaining our nation’s small farm culture.”