Register for Spring Cheesemaking workshops below. Classes fill up quickly!
Introduction To Cheese Making: Making Soft Cheeses
Saturday, March 11, 2017, 8:00am to 5:00pm
The Art of Aged Sharp Cheese: Making Cheeses of the British Isles
Saturday, March 25, 2017, 8:00am to 5:00pm
Each class: NOFA/MOFGA Member - $100 General Public - $130
Discount if you sign up for both classes!
Introduction to Cheesemaking: Making Soft Cheeses - March 11, 2017
This all-day, hands-on workshop is ideal for the beginning cheesemaker. Using fresh grass-fed pastured milk from Upinngil farm, Cliff Hatch, veteran farmer and cheese artisan, will guide you through the process of making a number of simple cheeses such as Camembert, Chevre, Brie, and Blue cheese. Along the way, we’ll talk about the process and history of cheese making and how different cheeses are made. With your palette sharpened and techniques honed, you’ll be ready to make your own artisanal cheese.
The Art of Aged Sharp Cheese: Making Cheeses of the British Isles - March 25, 2017
Learn the art and craft of making aged sharp cheeses using mesophilic cultures with veteran farmer and cheese artisan Clifford Hatch. Using grass-fed, pastured milk from his family farm, Cliff will take you on hands-on journey through all the stages of making favorites like Cheddar and lesser-known hard cheeses like Caerphilly, Dunlop, or Wensleydale.
This class, suitable for the beginner and advanced cheese-maker, will give you a new appreciation for the ancient art of making complex, nutrient-dense, and obnoxiously delicious cheese.
All classes are taught at 411 Main Road, Gill, site of Upinngil's Farm Store and Dairy. The farm will provide a simple lunch of bread and cheese; participants are welcome to bring a bag lunch or something to share.
Participants should wear footwear suitable for standing on wet floors, hair restraints, and smooth clothing (no fuzzy sweaters).