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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 Jack, Parmesan, Pepper Jack,
Gouda and Brie, as well as artisan cheeses. We will also tour the aging cooler. The students will pair up and each pair
will make a different cheese. You can wax previously made cheese and take it home. This class is for those who have
completed our Soft Cheese Making Workshop or have experience making soft cheeses.
We will take a lunch break at
the Homestead Heritage deli which features all natural foods including our grass-fed beef. There will be time after the
class to tour the craft village grounds.
This class is available as a one-day class on Saturday or you may take a two-day class 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, brie molds, dairy thermometers, rennet, cheesecloth, mats,
citric acid, wax and cultures). You may want to bring an apron.
Class Size: 12
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
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