Basics of Hard Cheese Workshops 2015-16

mainechegoWe will spend the day making one hard cheese, but along the way we’ll discuss the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese. We’ll discuss the differences between milks, starter cultures, rennet, pH, aging and rind development.

Offered:
 November 11, 2015  & January 18, 2016
Fee: $150 a day

See 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