In The Vat:

FIND AN INTERNATIONAL CHEESE APPRENTICESHIP

I first learned to make cheese at the side of a master cheesemaker. For a year I watched the milk and his recipe change. I watched the animals, the clouds and the feilds change, too. My education surrounded and enchanted me. Because of it, I am biased and feel the best way to learn cheesemaking is at a vat or in a field and over the course of at least one milking season. That means finding a farm and a cheesemaker who is willing to teach you! The organization WWOOF (or "Willing Workers on Organic Farms") is an international network which places volunteers on farms, including farmstead creameries. Below are a few branches to help you make a connection:

WWOOF Italy

WWOOF France

WWOOF New Zealand

FIND A U.S. CHEESE APPRENTICESHIP

Though traveling abroad has its allure, the U.S. is damn full of exquisite cheesemakers, too. Tap into our domestic knowledge by committing to a seasonal on-farm apprenticeship. Here are a few places that can help you do that:

The Greenhorns

SmallDairy.com 

EcoFarm Mailing Lists

Maine Organic Farmers' & Gardeners Assoc

ATTRA Directory of Internships

TAKE A CHEESEMAKING SHORT COURSE

Not all of us can simply take a year off to figure out cheesemaking. For those with real lives and real jobs, I suggest a weekend or week-long short course. Here are a few places for you to do that:

Westminster Artisan Cheesemaking 

Three Shepards Cheesemaking Classes 

Cheese Short Course at Cal-Poly 

Sterling College Artisan Cheese Program