"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Weekend Cheese Making Workshop-October 18-19, 2014
Dutch Cheese Press Option: For those who are serious about making cheeses that need to be pressed, you can purchase my heavy-duty Dutch Style Cheese Press(value $169.97) when you register online for the workshop. Also included at no extra cost is the Large Tomme Mould(value $27.97, Small Follower (value $9.97) and Cheese Cloth(value $9.97). Total value $217.88. All for the cost of the cheese press, $169.97. You can decide at check-out when you register online for the workshop. A great value for the serious cheese maker.
Learn about various types of cheeses and how to make them. We will make fresh (Chèvre or Fromage Blanc), soft mold ripened cheese (Camembert/Brie), Blue cheese, Feta and Ricotta* (*from the left over whey). We will also make Cheddar and learn the Cheddaring process. Gouda, a cooked curd cheese will be made as well. We will also make fresh Mozzarella using a combination of citric acid along with culture/lipase. Making these cheeses will allow for a good understanding of basic and intermediate cheese making fundamentals. We will make butter, yogurt and Mascarpone explaining how to make cream cheese, Crème fraîche. Below is a brief outline of what will be discussed. When you are finished with this workshop, you will have an excellent understanding of how various cheese is made and how to control the process so you can attain the results you want in a particular cheese.
Includes supplies and kit to make four Camembert cheeses, four Blue cheeses, Ricotta & one Yogurt culture(to make multiple batches of yogurt).
Fundamentals of cheese making:
- Types of milk, homogenization, pasturization, heat treatment.
- Lactic bacteria starter cultures:mesophilic/thermophilic.
- Types of rennet, coagulation/calcium chloride.
- Controlling curd/whey temperature and ripening time to create final cheese texture and flavor.
- Affinage: caring and aging your cheese.
- Washing and brining. Using spices, beer, flavorings, liquor in bath and washing.
- Type of cheeses: fresh, soft ripened, mold ripened, washed cheeses, soft ripened, natural rind/washed rind hard cheeses.
Camembert/Brie cheese making: Inoculation, ripening the milk, renneting, stirring the curds, moulding the curds, draining, salting, aging.
Blue cheese making: Innoculation, ripening the milk, renneting, stirring the curds, moulding the curds.
Mozzarella cheese making: Using citric acid and cultures/lipase, innoculation, ripening the milk, renneting, stirring the curds, moulding the curds.
Feta cheese making: Inoculation, ripening time, renneting, draining, cutting curds, salting, additional ripening, aging.
Chèvre cheese making: Goat vs cow milk, innoculation, ripening time, draining, moulding, salting/herbs.
Ricotta cheese making:
- Whey vs milk, controlling final texture using citric acid vs vinegar.
- Uses of Ricotta: blending, whipping use of herbs, flavorings, fresh fuit etc. Mascarpone.
Cheddars and Cheddaring/cooked curd cheeses(Gouda): Types of cheeses that use cooked curds and why Cheddaring is used.
Yogurt-Kefir-Kombucha making: Techniques, cultures, draining to make Greek Yogurt.
10am: Intensive workshop begins: Learn the basics of cheesemaking while making all the following cheeses and lactic products.
Camembert/Baby-Brie, Blue, Gouda, Cheddar, Chèvre, Feta, Mozzarella, Ricotta, Cultured Butter, Yogurt, Kefir, Kombucha, Crème fraîche & Mascarpone. Hands on cheesemaking.
12pm: Working lunch break. Lunch will be provided. Cold sandwiches(meat & vege), water,
juice/soda and condiments.
1:00-6:00pm: Continuation of workshop (cheese making class).
6:30pm: Wine and cheese social (included) at local eatery for all workshop participants.
Sample various Wisconsin and imported gourmet hard, soft and rind ripened cheeses, French baquettes/crackers, served with other hors d'oeuvres.
9am: Pick up your cheeses made on Saturday for travel.*
*It is safe and allowed to bring your cheeses on an airplane as no liquid is with the cheeses.
10-11: Depart the workshop with your homemade cheeses.
If you're registering/paying for more than one person and only want ONE Dutch Style Cheese Press, you will need to checkout twice; once with the press included and again without the press included.
Question: Where is the cheese making class (workshop) located and how far from local airports?
Answer: The weekend workshops are held at our home in Mequon, Wisconsin. The address is 11611 N. Grace Ct., Mequon, WI 53092. We're located on a cul de sac. Parking is allowed only in our driveway, not on the street.
Question: What do I need to bring to the cheese making class (workshop)?
Answer: Your appetite for cheese and wine and a zest for learning to make gourmet cheese. All cheese making supplies, note paper, pens will be provided. Workshop limited to 12 persons. Dress casual. Aprons will be provided. Upon registration online, directions and workshop documents will be emailed to you. No need to print and bring them with you, as they will be provided to you.
Question: What is included in the cheese making class (workshop)?
Answer: Saturday night wine and cheese social at local eatery, Saturday noon lunch, all tools and equipment needed to make your homemade cheeses, two Camembert/Brie/Blue Cheese Making Kits ($93.94 value) including my Camembert/Brie/Blue Cheese Making eBook Printed Guide and containers/bags to take your cheeses with you, notepaper and pen. Click here to see what is included to make more Camembert/Blue cheeses, Ricotta, Mozzarella, Yogurt.
Question: Is the cost of the workshop for one or two people?
Answer: The cost of the workshop is per person. If you are traveling with another person(mate/partner/spouse), they can attend the Saturday wine & cheese social at no cost to you. They should not attend the workshop, so there is enough space and working room for all those participating in the workshop activities.
Question: What is not included in the cheese making class (workshop)?
Answer: Your choice of local lodging and local transportation. Meals bought at local restaurants.
Question: Do you offer refunds?
Answer: Refund or store credit can be made if cancelled workshop can be rebooked by another cheese maker.
Question: What about lodging?
Answer: There are many hotels in our area, close by. The Chalet Motel. Great value and excellent Mexican food right there(they have a great happy hour). is just three miles from our house. Suggested lodging in the Mequon-Cedarburg area: Historic Cedarburg offers two nice historic bed & breakfast; The Washington House Inn and The Stage Coach Inn. Cedarburg is located 15 minutes north (about 6 miles) of our house in Mequon. Lodging in Mequon includes: The Quiet House (Best Western). Two more excellent B&B's are Isadoras Bed and Breakfast in Mequon and American Country Farm Bed and Breakfast in West Bend(a short 15 drive).
Question: What shopping and/or other activities are nearby?
Answer: Mequon: Within a few minutes of our home are some nice shopping; Mequon Pavilions Shopping Center and East Towne Square. Mequon offers many dining options as well. We recommend Harvey's Central Grille, Cafe 1505, for breakfast, brunch, Joey Gerard's for steaks. Cedarburg: Cedarburg offers unique shopping for men and women. It also boasts a small brewpub (Silver Creek Brewery) with an excellent selection of beers, local and imported. Cedarburg is just a short 15-20 minute drive north of Milwaukee. Approximately 2 hour drive north of the city of Chicago. 1.5 hour drive east of Madison, Wisconsin. Local eateries include The Farmstead for their great smashed garlic steaks and other great dishes. They don't take reservations so if you plan on eating there, give yourself a little time. Another favorite is The Anvil. Both the Farmstead and Anvil are located in older historic buildings. A very nice experience. Across from the Washington House Inn is an excellent French bakery. Boulangerie Du Monde. And, for your sweet tooth there are plenty of other choices; two being Delicately Delicious and Amy's Candy Kitchen.
Weekend Cheese...Weekend Cheese Making Workshop
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October 19-20 2013
Posted by Kelly (Clearwater, FL) on 25th Oct 2013
What an incredibly fun and informative weekend. Having no experience with cheese making I walked away with a wealth of useable knowledge. Although my learning curve was vertical your presentation of the information was at a level I could comprehend, yet there were experienced cheese makers in the class and I know they also learned new techniques and approaches. A real comment on your role as an instructor to be able to teach to such a wide range of people. Thank you for sparking my passion for cheese making. I highly recommend your weekend class!