Learn the art and science

of cheese making

Price: $45.00 with $20.00 supplies fee

 

           The beginner will leave with a basic  understanding of the cheese making process and  their own cheeses to take home.

The one day Introduction to Cheese Making includes:

· The Properties of Milk

· Basic Cheese Making Steps

· Acid, hybrid, rennet ,  and heat coagulation:

Homesteader’s (cottage) cheese, Neufchatel, direct acidified Mozzarella, and Ricotta.

· The basic science of cheese making, cultures, the use and care  of equipment, and milk handling safety.

· Handout that includes all recipes and helpful hints.

· Supplies to go home with:

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

 

                

             Farmstead cheese making has been a part 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.

             Sometimes you just need to SEE how it is done!

             The workshop starts at 9:00 a.m. and continues through 1:00 p.m. There is a half hour break for lunch prepared with one of our cheeses made that day.

             If you wish, you may stay in our very comfortable Running Horse Guest house.

             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.

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