Cheese Making

Cheesemaking is an important traditional skill that has been practiced for thousands of years. Learning to make cheese allows you to take a raw product (milk) which normally has a very short shelf-life, and greatly extend its use, making cheeses that can be eaten months later. Cheesemaking does not require a larger amount of equipment and is something that you can learn to do in your own kitchen.

In our classes, you’ll learn, through hands-on experience, how to begin with fresh, raw milk and make a variety of tasty soft cheeses, such as yogurt, cottage cheese, ricotta, mozzarella and others as well as make hard cheeses, including cheddar, gouda, colby jack, parmesan and pepper jack.

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    Advanced Cheese Making

    This class will include a combination of both lecture and hands-on. You will have hands-on experience making cheeses from each mold–ripened family, including Camembert, blue and munster, as well as making a batch of Gruyère and provolone.

    Prerequisites: Soft Cheese Making  |  Hard Cheese Making
     
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    Hard Cheese Making

    Learn to make Cheddar, Colby, Parmesan, Gouda, Harvati and Montasio cheese in this hands-on workshop. You’ll also learn about types of milk and how they affect your finished cheese, types of starter cultures used in cheese making and how to reproduce them as well as how to finish and age your hard cheeses.

    Prerequisite: Soft Cheese Making
     
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    Soft Cheese Making

    In this class, you will learn how to make butter, cultured buttermilk, sour cream, cream cheese, cottage cheese, queso, goat chevre, ricotta, yogurt, labneh (a spreadable yogurt cheese) and a 30-minute mozzarella. At the end of the class, you’ll take home a jar of labneh, a pint of yogurt and a ball of mozzarella, as well as a book on cheesemaking.