World renowned British cheesemaker Jamie Montgomery demonstrates traditional cheddar making techniques to a group of 16 fellow cheesemakers at The Vermont Institute for Artisan Cheese's fall classes. Participants came from as far away as Oregon and Canada, as well as the close-by Shelburne, Vt., to make two 30 lb wheels. The cheese will be studied for cues about Ph, moisture and rind development, but will not be consumed.
