Price is per person. MUST be 18 to attend and 21 to consume alcohol.
2 - 2 1/2 hour Cheese Making - Year round we offer this class on many Saturday's. In addition, we offer a few Sunday's and occasional weekday's.
Classes are limited to 14
Cheese & Dairy products made during the class:
Ricotta, 45 minute Mozzarella and Butter!
In addition to what we learn how to make in class, you will leave here with recipes and the knowledge to go home and make your own French Style Chevre (a soft spreadable goat cheese) and Cream Cheese!!
Learn what equipment you need, the best ingredients to have, where to buy them, and how to make, flavor and store your own homemade fresh cheese. We will discuss the use of both farm fresh and market purchased goats milk as well as farm fresh cow and store bought cow’s milk.
PLEASE NOTE: If you have a voucher or gift certificate, please go directly to the BOOK NOW button below after finding several dates that work (in case your first choice is full, this schedule is not in real time) as you have already purchased your class. Upon booking, please bypass the "enter voucher number'. When making your reservation, please enter your voucher number/gift certificate in the notes section. Note, the below schedule is not in real time as is the scheduling program. Closed classes on this schedule are updated on Thursdays. Thank you!
November 23rd 10:30am & 3pm Saturday
November 24th 1:30pm Sunday
December 15th 1:30pm Sunday
December 17th 11am Tuesday
December 21st 1:30pm Saturday
January 25th 1:30pm Saturday
January 26th 1:30 Sunday
March 1st 1:30pm Saturday
March 2nd 1:30pm Sunday
March 22nd 1:30pm Saturday
March 23rd 1:30pm Sunday April 13th 1:30pm Sunday
to the popularity of this class and the current limited availability,
if you have a gift certificate or coupon with an upcoming expiration
do not worry as we will honor them AFTER the expiration.
Our Spring schedule will be posted in mid-February and all vouchers will be accepted regardless of the xdate. PLEASE check the schedule at that time and book into a Spring or Summer class. THANK YOU!