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).
This class is from 9 a.m – 4:30 p.m.
Prerequisite: Soft Cheese Making
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.