CLASS SCHEDULE

Name: Farm-to-Table Cheesemaking Bootcamp – Chevre, Feta, Camembert, Ricotta & Cheddar!
Start: 2017-09-16T09:00:00-06:00
End: 2017-09-17T15:00:00-06:00
Location: The Art of Cheese at Haystack

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Farm-to-Table Cheesemaking Bootcamp – Chevre, Feta, Camembert, Ricotta & Cheddar!

September 16, 2017 @ 9:00 am - September 17, 2017 @ 3:00 pm

$150.00

Two days of farmy, cheesy fun! Come for one or both days and get a true farm-to-table cheesemaking experience.

Day One:

We’ll start the day at Briar Gate Farm just west of Longmont where we’ll meet a small herd of Nubian, Nigerian Dwarf and Oberhasli dairy goats. You’ll get to milk a goat or two, play with (and perhaps bottle feed) their babies, and learn all about their milks. Then we’ll head back to the cheesemaking classroom to make Chevre, Feta and Camembert from their wonderful milk. You’ll enjoy hands-on cheesemaking instruction plus lunch with wine and plenty of cheese samples and go home with easy-to-follow recipes. We’ll meet from 9:00 to approx. 3:00 each day.

Day Two:

We’ll begin at Sky Pilot Farm in Longmont, the region’s only dairy sheep farm, and also home to the amazing Jersey Cow, Clarabelle! You’ll learn what breeds are used in the dairy sheep world, why Jersey milk is so awesome for cheesemaking, and will get an opportunity to try your hand and milking one or both of these dairy divas. Then we’ll head back to the classroom and make fresh sheep’s milk Ricotta (which we’ll eat fresh as well as turn into a delicious chocolate ricotta mousse), Cheddar Cheese Curds and finish up our cheeses from Day One. Lunch with wine and cheese will be included. We’ll meet approx. 9:00 – 3:00 each day.