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
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A A workshop to further your techniques |
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: |