Farmstead cheese making has been apart of our country’s tradition since colonial times. Cheese was made on farms until the 1850’s, when Jesse and George Williams began to make cheese on a large scale. By the beginning of the twentieth century, the American farmstead cheese had disappeared.

             In 1983, a renewal of interest in farmstead cheese making began in Ithaca, New York with Prof. F.V. Kosikowski, founder of the American Cheese Society. Now, there are many helpful written and electronic sources, but hands-on help, as it was for centuries,  is not as widely available.

             Once you have mastered the basics, move on to the more challenging cheeses.

             The workshop starts at 9:00 a.m. and continues through 4:00 p.m. each day. There is a half hour break for lunch prepared with one of our cheeses made that day.

             If you wish, you may stay in The Running Horse House at the farm in Lebanon, TN.

             The cost of a two nights, two days stay with workshop is $115.00, with a maximum of four people, with a 50% discount for workshop.

             Please go to our calendar and see the schedule of class offerings.

       The Intermediate Workshop will concentrate on learning the three basic cheese making techniques:

Stirred curd, washed curd, and “cheddering”:

             Tomme, Edam or Colby, and                                    Caerphilly or Farmstead              Cheddar, Ricotta, ricotone, and              Ricotta Salata


A A workshop to further your techniques

Text Box: Intermediate Cheese making 
Text Box: 		More of a challenge, but it is very satisfying eating your own farmstead cheese


Cancellation policy: 

              2 weeks notification – full                           refund.

             Less than 2 weeks - 50%                             refund.

Price: $80.00 with $25.00 supplies fee

We accept Paypal

               Workshop prices based on “At the farm”. Off-site workshops pricing may be higher. Maximum 6 students


         Ask about pricing for your group. Minimum 6 students, maximum 12 students.

·      The basic science of cheese affinage

·      Waxing vs. Natural rind

·      Brining vs. salting, and

·      Creating a cheese cave

·      Keeping your own cow or goat: pros              and cons.

·      Handout that includes all recipes              and helpful  hints.

·      Supplies to go home with:

      2 ounces vegetable rennet, 2 ounces liquid calcium, butter muslin, and culture for cheese of your choice

The two day workshop also includes:

Text Box: 	Cheese cave made from wine cooler. 
Text Box: 	Edam cheese from 2 lb. mould. Aged at 57°F for 2 months with a natural rind. Very pleasant taste and texture.
Text Box: Want to take all three classes back to back? The cost of the three-day class is $110 with a $35 supplies fee. Please contact Debra for scheduling.