Two Day Full Hands-on Beginner to Intermediate, BYOB
A casual stroll through Cheese making....
This workshop will have you making any cheese your heart desires by the time you leave. We will make many wonderful cheeses, eat wonderful cheeses and of course, drink wine if you like!
Offered 3 or 4 times a year.
Saturday 10:30am - 5pm &
Sunday 10am - 4pm
BYOB • Lite fare included • Class is limited to 8 - 10
Make from beginning to end fresh, salt rubbed & brined, semisoft, firm and hard cheese and of course, we will learn all the steps for the wonderful bloomy rinds and how to age them perfectly. Cheeses we make vary on milk availability and season. Generally we make Chedder Cheese Curds, Queso Blanco, Ricotta, Cream Cheese, Chevre, Feta, Mozzarella and Jack.
This is a very small, full immersion, hand on cheese class that will take you from beginner to intermediate over the course of 2 days.
**Please note this is a hands on class and requires the ability to stand in the kitchen for most of the day. Please call me if this is an issue to discuss arrangements in advance.
March 2nd & 3rd
March 16th & 17th
June 22nd & 23rd
November 9th & 10th
This class is generally offered 4 or 5 times a year with a
couple generally scheduled during the fall. A late winter class will be added in November.