Workshop Details:

If you have taken one or two of our basic cheese making classes, or have already started making cheese at home and would like to improve your craft, Sadie will guide you there during this class. This is a three day workshop and runs from 10am-3pm on both Saturday and Sunday with a short class Friday evening where we set milk for yogurt and classic goat cheese.

This workshop is for anyone who wants to get to the next step in cheese making, learning to make a range of fabulous semi-soft and hard cheeses. Whether you are a home cheese maker, foodie, chef, homesteader, herdman or you just really love cheese and want to know more about it, this is the class for you. 

We will begin with the raw materials (milk-culture-rennet), talk about their roles, move on through the core six steps of cheesemaking, and learn how they can be aged to perfection. At the end of the three days, you will have made three very different styles of cheeses, you will have tasted a lot of really great cheese and generally had an amazing time. 

Course Includes

• Two full day classes from 10 am to 3pm plus a two hour evening

• Equipment and tools needed for developing your cheese

• Salt application and how it changes the rind development

• Types of culture and molds, their characteristics

• Monitoring and controlling the process by observational methods as well as pH and acid titration

• Natural rind development and other surface protective options

• Aging conditions for natural rinds and how to set up and maintain a simple cave

• Bring your own cheese for evaluation/discussion (optional)