Contact Us

Farm Store
Open Daily
8 am - 7 pm
411 Main Road
Gill, MA 01354

Clifford Hatch
clifford@upinngil.com
413 863 2297

Sorrel Hatch
sorrel@upinngil.com
413 863 4431

Directions


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Cheesemaking Workshops


Check back in early fall 2017 for the Fall Workshop Schedule. Classes fill up quickly!

Class Descriptions

Introduction to Cheesemaking: Making Soft Cheeses

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

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).

Clifford Hatch leading a cheese-making workshop cheese making at upinngil farm