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, feta, herbed cheese log and parmesan.