Fall 2012 / Winter 2013 schedule
This schedule is tentative and subject to change, depending on our winter farmers' market schedule and kidding schedule.
Please note: we only give classes during the winter months
We are pleased to offer beginners workshops and advanced one-on-one cheesemaking instruction. All classes run from 9 until 3 or 4, depending on the cheese being made. Each workshop must have at least two students to be held, and is absolutely limited to 6 people, due to the size of our dairy. Resource list and basic recipes supplied for all workshops. Lunch is provided. $50 non-refundable deposit with registration, balance due at workshop. If a workshop is cancelled due to weather or other reasons beyond our control, workshop is refundable or rescheduled.
For an additional $25, you can also purchase a basic cheesemaking kit to take home as well. Kit includes "Home Cheese Making" by Ricki Carroll, cheesecloth, ripening cultures and rennet.
Home Cheese Making
A hands-on workshop in basic home cheese making. In this two-day workshop we'll be using simple equipment you may already have at home to make a jack cheese the first day, press overnight, then finish the second. In addition, we will also make feta, yogurt, a lactic cheese, quick mozarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. Resource list and basic recipes supplied. You will go home with cheese that you've made! Offered:
A two-day class will be offered at Stone Turtle Baking & Cooking School February 22 & 23. Please contact them directly for registration.
Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: "How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?", so there is no one cheese that represents France. We'll explore the different regions of French cheesemaking, and how some of those cheeses came to be. We'll also discuss milk chemistry, rennet, and the use of starter cultures, and affinage.
Goat Cheese 101
Learn the basics of goat cheese. We will make chevre (a french style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We'll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow's milk instead of goat's milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.
Day at the Dairy
Occasionally, we can offer advanced cheesemaking for a day at the dairy from late April to October working side by side with us as we go through our daily production. Observe firsthand the basics of making chevre, feta, and perhaps a hard goat cheese. Depending on the schedule and availability, we may also be making cow cheese that day. Limited availability -- please email to arrange a schedule. Fee: $125 a day.
Rennet Harvesting and Goat Kid Butchering Workshop
Every year, dairy farmers are faced with what to do with the male offspring of their cows, sheep, and goats. Come learn one creative way to use this resource and preserve one of the vital cheesemaking ingredients yourself. Participants will learn how to slaughter, butcher, and harvest rennet from a goat kid.
$25-$75 workshop fee, sliding scale.
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Directions to the farm:
No phone calls or phone registrations please. Your spot will NOT be held without a deposit.