BOGO Brie (and Champagne)!

To celebrate my last class at 519 4th Avenue this Friday before I move to my new location at Launch Longmont next week, I am offering a special deal: Sign up for Brie & Camembert on January 30th and either bring a friend for...

What to do with all that Whey?

At almost every class I teach, I’m asked “What do you do with all the leftover whey”?   Since milk is 7/8 water and only 1/8 solid, there is a lot of liquid (whey) left over when your cheese (curd) is set.  Here are...

From 4-H goat project to cheese school

It all started with a goofy Nubian doe named Skittles and a 12 hour journey through a blizzard to bring her to our small farm west of Longmont! In 2008, my oldest daughter, Megan (then 12) decided she wanted to try raising a dairy...

Take a class!

Last week, Cindy Sutter, the food writer for the Boulder Daily Camera, took our Brie & Camembert class.  See what she had to say about the class, the cheeses and the knowledge she gained about cheesemaking and “affinage”! http://www.dailycamera.com/lifestyles/ci_26815276/cheese-course-classes-show-how-simple-cheesemaking-can

Cheesemaking for Impossibly Busy People

When I first decided to try my hand at making my own cheese, I thought I should wait until I had a big open space in my busy schedule. Every book I read on the subject seemed to emphasize how much time and patience...