Cheese Making Workshop

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These workshops teach home cheesemaking. You will learn to make (award winning-that's our grand champion ribbon in the photograph!) cheese at home in your kitchen with easily accesible and inexpensive tools. You do not need an elaborate "grade A" facility and expensive equipment to make great tasting cheese at home.

Of course, you can learn to make cheese without taking my class, but there are so many little things, and subtle nuances that you just don't pick up from a book. It is sort of like making bread, part technique, and part art. When I was learning to make cheese I searched for a class that was close by and affordable. I never found that class and ended up learning through trial and error from books. My hope is that I can save other people some of the grief that I went through, and perhaps even help them to have a fun, positive experience while learning to make cheese.

  • Workshops are taught at the location you provide (your kitchen?)-There will be a trip charge according to mileage.
  • The milk for the workshop will be provided by the host. (If you are hosting a workshop, and you have a cow(s) or goat(s), we can use your milk. Cheese can be made from either raw or pasturized milk. Even milk from the store can be used.)
  • Workshops are one day classes and take 4-6 hours.
  • If you are interested in hosting a workshop, please contact me. Send an email to set up a class.
  • Cost $300.00 plus trip charge.

THE FOLLOWING INFORMATION
IS COVERED IN THE WORKSHOP:

  • The importance of the milk's origin
  • Handling of milk
  • Pro's and Con's of pasteurized/raw milk.
  • Cultures - purchased vs. homemade
  • Adjusting "recipes" to meet the unique needs of the milk you use.
  • Hands on: Step By Step cheese making
    • One soft cheese such as Chevre (goat) or Cream cheese (cow)
    • One semi soft/hard cheese such as Feta (goat) or Queso Blanco (cow)
    • One hard pressed cheese such as Cheddar

  • Workshop Schedule-all times are estimates

    • Introduction/Discussion
    • Cultures
    • Culturing the milk-all types of cheese
    • Making Soft cheese
    • Renneting
    • Cutting Curds
    • Salting Cheese
    • Pressing Cheese

The following books are suggested for anyone interested in cheese making (these are for beginners, but good for experienced cheesemakers too):

GOATS PRODUCE TOO! The Udder Real Thing --Mary Jane Toth

HOME CHEESE MAKING --Ricki Carroll

Making Great CHEESE At Home --Barbara Ciletti

ITEMS TO PURCHASE FOR CHEESE MAKING