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Cheesemaking Bootcamp (Beginner Cheeses) – 9:00 am to 3:00 pm

August 18, 2017 @ 9:00 am - 3:00 pm

$150.00

Join us for one, two, or all three days of this Cheesemaking Bootcamp and receive your Bronze, Silver or Gold Level Certification!  You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of beginning, intermediate and advanced level cheeses.  Each day we’ll make several different styles of cheese while sampling them along the way, and you’ll take home numerous cheesy creations of your own.  You’ll leave knowing the terminology and basic techniques needed to branch off and try other recipes as well.  Lunch with wine, coffee and dessert (and lots of cheese!) will be served each day, and we have a few extra activities planned each day as well.

Day One (Aug. 18):  Beginner Cheeses  9:00 – 3:00

  • Soft Cheeses:  Chèvre, Fromage Blanc, Mascarpone & Cottage Cheese
  • Feta:  Dry Salted, Marinated and Brined
  • Mozzarella, Ricotta & Burrata

We’ll also have a creamery tour of the Haystack Mountain Cheese Creamery during lunch along with a nice sampling of their award-winning cheeses.

Day Two (Aug. 19):  Intermediate Cheeses 9:00 – 3:00

  • Intro to Pressed & Aged Cheeses:  Queso Fresco & Guido’s Italian Hard Cheese
  • Mold-Ripened Cheeses:  Brie & Camembert
  • Washed-Curd Cheeses:  Colby, Havarti & Gouda

We’ll end this day with a tour of Briar Gate Farm, a small local dairy goat farm.

Day Three (Aug. 20):  Advanced Cheeses & Aging Techniques 9:00 – 3:00

  • Cheddar:  From Curds to Pressed & Aged
  • Affinage Tips, Tools & Techniques:  Learn the methods and ingredients need to make Washed Rind cheeses, Blue cheeses, and Alpine (Swiss) cheeses, along with tips for aging including:
  1. How to set up an aging facility (aka “cheese cave”)
  2. Ripening boxes & mats, creating “micro climates” in your cheese cave
  3. Seven ways to age you cheeses: natural rind, waxing, bandaging, vacuum sealing, rubbing, oiling, smoking.

We’ll end this day by taking a field trip to nearby Cheese Importers.

Attend one day of this bootcamp and you’ll receive a Bronze Level Certification; two days get Silver; and attend all three to receive your Gold!

Day One Only: $150 – REGISTER HERE

All Three Days: $395 (save $55) – REGISTER HERE

Our next 3-day Bootcamp is Oct. 27 – 29 – REGISTER HERE FOR OCT.

If you’re coming from out of town, visit out About Longmont page to learn about hotels, restaurants and other nearby attractions.

We have a special arrangement with one of Longmont’s newest hotels, Candlewood Suites. Use the corporate i.d. 786848202 to receive 15% off any of their rooms. Or call them at 303-485-1950 and ask for The Art of Cheese rate.

Details

Date:
August 18, 2017
Time:
9:00 am - 3:00 pm
Cost:
$150.00
Event Category:

Venue

The Art of Cheese at Haystack
505 Weaver Park Rd. Unit E
Longmont, CO 80501 United States
+ Google Map

SCHEDULE A PRIVATE EVENT

Don’t see a class that fits your goals or schedule? Gather a group of your friends and colleagues together and create your own private event.

BUY CLASS PACKAGES

Give a gift to your favorite cheesemaker! (Including yourself.) These packages will save you money, and give your cheesemaking a big boost.


TAKE A CLASS FROM ANYWHERE, ANY TIME

Not close to us, or having scheduling difficulties? Take our online or DVD classes.



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