TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER link to sign up!
Color key: ORANGE = Haystack Creamery Classroom GREEN = Farm-to-table BLUE = Bootcamp PURPLE = Off-site
Join us for class two of this three-part series (come to one or all three!) where we’ll be moving into some more intermediate techniques. When you’re ready to move beyond quick and easy cheeses, these two are a great place to start.
Together we’ll make a batch of Queso Fresco which is a Latin American Farm Cheese that is pressed but doesn’t need to be aged, so you get to eat it the same day you make it! Then we’ll make one of our favorite pressed and aged cheeses: Guido’s Italian Hard Cheese. This is an easy and delicious cheese that you can age for as little as 3 weeks.
We’ll teach you how to make your own cheese press and some simple and inexpensive ways to create an aging facility for your aged cheeses. You’ll also learn how to wax a wheel of cheese. We’ll sample some freshly made cheeses with a nice glass of wine and you’ll go home with some tasty samples.
Brand new to cheesemaking? No problem – feel free to join us but you might want to watch our Free Cheesemaking 101 video just to get some background knowledge.
Not close to us, or having scheduling difficulties? Take our online or DVD classes.