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 - 5:30 pm and Sunday 10am - 3pm
BYOB • Lite fare included • Class is limited to 8
~MUST be 18 to attend and 21 to consume alcohol~
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.
Planning a weekend date in late September or early October
Please note, if you purchase this class, contact me via email to sort out possible dates.