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Join us for one or both days of this Cheesemaking Bootcamp and receive your Bronze or Silver Level Certification! You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of beginning and intermediate 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 (April 21): Beginner Cheeses 9:00 – 3:00
- Food Safety Overview
- Chevre, Fromage Blanc
- Feta: Dry Salted, Marinated and Brined
- Mozzarella, Ricotta & Burrata
We’ll end this day with a tour of Briar Gate Farm, a small local dairy goat farm.
Day Two (April 22): Intermediate Cheeses 9:00 – 3:00
- Food Safety Part 2
- Guido’s Parmesan-Style Cheese
- Colby, Havarti, Gouda
- Bloomy Rind Cheeses: Brie, Camembert and Cana de Cabra
- Cheese Presses; waxing a wheel of cheese
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.