Hard Cheese Making

hard cheese

1 day class

Hard Cheese Making taught by the makers of Brazos Valley Cheese

Using simple and clear instructions from our book Cheese Making at Home – a Beginner’s Guide to Making Soft and Hard Cheeses, we teach the centuries-old method of preserving milk by turning it into hard, aged cheese. We will show you the step-by-step process for making aged cheeses such as Cheddar, Colby, Parmesan, Havarti, Gouda and Montasio. (We will also make feta and marinated feta.) The students will pair up, and each pair will make a different cheese. During this session, as time permits, you’re welcome to observe what the other students are making as well.

We will also tour our underground cheese cave, discuss methods of finishing your cheese and how to age your finished cheese. This class is for those who have completed our Soft Cheese Making Workshop or have experience making soft cheeses.

This class is available as a one-day class on Saturday or you may take the soft and hard cheese back-to-back with the soft cheese being taught on Friday and the hard cheese on Saturday.

We provide all the equipment for the class and one of our Cheese Making at Home books for each student and will have cheese making supplies available for purchase (cheese presses, dairy thermometers, rennet, cheesecloth, mats, citric acid, wax and cultures).

Some comments by our students:

“The instructors were very, very nice and extremely helpful. They went out of their way to make sure we all had a great experience. I’ll be back. You’ll see me a few more times.” — Texas

“Wonderful place. Beautiful setting. The instructor was well informed and extremely pleasant.” — California

“Rebeccah took the fear out of cheesemaking.” — Texas

“Schedule was very efficient, got to experience many types of cheese processes. Very clean and professional; plenty of opportunity for personal attention and just the right mix of instruction and hands-on experience. It was about 300% better than expected and the cost was very reasonable. The experience was wonderful, we were treated with love and respect and we will definitely be back for more courses.” — Texas

This class is from 9 a.m – 4:30 p.m.

Note: Since our workshops are specifically designed for adults, an individual must be 18 years old to enroll in a class. All students should wear practical work clothes and shoes. For your safety, we ask that you do not wear shorts or sandals to a class you are attending.

All our classes close 24 hours before the class date with the exception of classes that start on Monday, which will close the Friday before. If there's a class that closed early that you'd like to attend, please call us at 254-754-9620 to check for availability.


Prerequisite(s):

Product Description

Hard Cheese Making taught by the makers of Brazos Valley Cheese

Using simple and clear instructions from our book Cheese Making at Home – a Beginner’s Guide to Making Soft and Hard Cheeses, we teach the centuries-old method of preserving milk by turning it into hard, aged cheese. We will show you the step-by-step process for making aged cheeses such as Cheddar, Colby, Parmesan, Havarti, Gouda and Montasio. (We will also make feta and marinated feta.) The students will pair up, and each pair will make a different cheese. During this session, as time permits, you’re welcome to observe what the other students are making as well.

We will also tour our underground cheese cave, discuss methods of finishing your cheese and how to age your finished cheese. This class is for those who have completed our Soft Cheese Making Workshop or have experience making soft cheeses.

This class is available as a one-day class on Saturday or you may take the soft and hard cheese back-to-back with the soft cheese being taught on Friday and the hard cheese on Saturday.

We provide all the equipment for the class and one of our Cheese Making at Home books for each student and will have cheese making supplies available for purchase (cheese presses, dairy thermometers, rennet, cheesecloth, mats, citric acid, wax and cultures).

Some comments by our students:

“The instructors were very, very nice and extremely helpful. They went out of their way to make sure we all had a great experience. I’ll be back. You’ll see me a few more times.” — Texas

“Wonderful place. Beautiful setting. The instructor was well informed and extremely pleasant.” — California

“Rebeccah took the fear out of cheesemaking.” — Texas

“Schedule was very efficient, got to experience many types of cheese processes. Very clean and professional; plenty of opportunity for personal attention and just the right mix of instruction and hands-on experience. It was about 300% better than expected and the cost was very reasonable. The experience was wonderful, we were treated with love and respect and we will definitely be back for more courses.” — Texas

This class is from 9 a.m – 4:30 p.m.

Unless otherwise noted, the materials fee for our classes is included in the registration cost.
2018
March
24
Sat
Mar. 24th
Total Registration Cost: $135
Status: Open
2018
May
19
Sat
May. 19th
Total Registration Cost: $135
Status: Open
2018
June
23
Sat
Jun. 23rd
Total Registration Cost: $135
Status: Open
2018
September
22
Sat
Sep. 22nd
Total Registration Cost: $135
Status: Open
Clear selection

Student Info

(if different than you)

Prerequisite

When did you take the Soft Cheese class?


Additional Information

Class Date

2018-03-24, 2018-05-19, 2018-06-23, 2018-01-20, 2018-09-22, 2017-10-28