Swiss cheeses, also known as Alpine cheeses, are made with a special culture called proprionic shermani, which may or may not produce holes depending on the specific recipe and size of the wheel.  You’ll learn about both the “make” (the day you work with the milk) and the “affinage” (the aging) of these cheeses.  We’ll teach you how to make a simple cheese press and we recommend that you set up a wine fridge or a mini fridge as your “cheese cave” when you’re ready to try these on your own.    We’ll sample some homemade examples as well as one award-winning Alpine cheese made by Haystack Mountain Creamery paired with a nice glass of wine.  At the end of class, we’ll give you a brief tour of our farm and you’ll get a chance to visit with our friend herd of Dairy Goats.

* if you’re brand new to cheesemaking, we recommend that you register for and watch our free 20-minute Cheesemaking 101 course before you come to this class.

CANCELLED due to low registration – sorry!