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Join us for two days of progressive cheesemaking and receive your Silver Level Artisan Cheesemaker Certification! You’ll get hands-on experience learning about the ingredients, 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. You’ll also get to tour the farm and meet the goats that were the original inspiration for The Art of Cheese!
Day One (September 17): Beginner Cheeses 9:00 – 3:30
- Food Safety Overview
- Chevre, Fromage Blanc
- Feta: Dry Salted, Marinated and Brined
- Mozzarella, Ricotta & Burrata
Day Two (September 18): Intermediate Cheeses 9:00 – 3:30
- Food Safety Part 2
- Guido’s Parmesan-Style Cheese
- Colby, Havarti, Gouda
- Bloomy Rind Cheeses: Brie, Camembert, Saint Maure and more!
- Cheese Presses; waxing a wheel of cheese