CLASS SCHEDULE
Live Classes
KEY: In-Person, On-the-farm classes are listed in GREEN. Live Zoom classes are listed in YELLOW. Offsite classes are listed in PURPLE. Special Events are listed in RED. Private Events are listed in ORANGE.
TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER HERE link to sign up!
Don’t see the class you want scheduled at a convenient time for you? Create your own PRIVATE EVENT or take our ON DEMAND classes and learn how to make the cheeses you want when you want to!
- This event has passed.
Brie & Camembert – 10:00 am
August 27, 2016 @ 10:00 am - 12:00 pm
$39.00
In the category of mold-ripened cheeses, these are best known for their white, bloomy rind and soft creamy center. Although complex-flavored, they are relatively easy to make. We will start with Brie and Camembert, highlighting the similarities and differences, and will also sample several other versions of Mold-Ripened cheeses including Saint Maure which is coated in Ash for a rich and pungent flavor.
If you’ve never made cheese before, you might want to register for our free “Cheesy-Pedia” to download and read before you come! This will help familiarize you with the basic concepts before you dive into these intermediate level cheeses.
Register Here
Don’t see the class you want scheduled at a time convenient for you? Now you can order classes On Demand and watch them at your convenience!
CLASSES ON DEMAND (for more options CLICK HERE):
BEGINNER LEVEL CHEESES:
CHEVRE & FROMAGE BLANC – 
FETA: Dry Salted, Brined & Marinated – INTERMEDIATE LEVEL CHEESES:
MOZZARELLA & BURRATA – 
BRIE & CAMEMBERT –
ADVANCED LEVEL CHEESES:
CHEDDAR: FRESH CURDS TO PRESSED & AGED – 
BLUE STILTON – for more options CLICK HERE
Visit The Blog
Frequently Asked Questions
