Goat Cheese 101

Learn the basics of goat cheese. We will make chevre (a french style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.

February 17 
March 16
 April 12
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form

Rennet Harvesting and Goat Kid Butchering

Every year, dairy farmers are faced with what to do with the male offspring of their cows, sheep, and goats. Come learn one creative way to use this resource and preserve one of the vital cheese making ingredients yourself. Participants will learn how to slaughter, butcher, and harvest rennet from a goat kid.

$25-$75 workshop
Fee: sliding scale.

See our Workshop page for details. Download Workshop Registration Form

Day at the Dairy

Occasionally, we can offer advanced cheesemaking for a day at the dairy from late April to October working side by side with us as we go through our daily production. Observe firsthand the basics of making chevre, feta, and perhaps a hard goat cheese. Depending on the schedule and availability, we may also be making cow cheese that day. Limited availability — please email to arrange a schedule.

Fee: $175 a day.

SSee our Workshop page for details. Download Workshop Registration Form

Home Cheesemaking Workshop 2015

A hands-on workshop in basic home cheese making.  In this two-day workshop we’ll be using simple equipment you may already have at home to make a jack cheese the first day, press overnight, then finish the second.  In addition, we will also make feta, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. You will go home with cheese that you’ve made! Offered:
January 31 & Feb 1
April 25 & 26 (tentative)
Fee: $300
$575/couple or 2 family members (one set of handouts)
A two-day class will be offered at Stone Turtle Baking & Cooking School March 13-14. Please contact them directly for registration.

See our Workshop page for details. Download Workshop Registration Form