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Our Newsletter

Workshop Reviews

Workshop Reviews

August 22-23, 2015 Weekend Workshop 

  • Posted by Bobbie G., Bemidji, MN on 27th Aug 2015


    Hi Steve,
    First of all I want to tell you that I am so very happy to have met you and to have attended your workshop!!! You answered a lot of my questions and it was quite an education to see how you managed all the different cheeses--actually, it was an amazing feat. Thank you, thank you for sharing so much of yourself with us!! 
    Thank you again for everything!

August 17-18, 2013 Weekend Workshop 

  • Posted by Joanne S., Crete, Ill on 27th Aug 2013


    Hi Steve,
    I have all positive feedback about the workshop. It was so enjoyable. Your enthusiasm about cheese making and teaching others really came through. I felt that the layout was efficient and good hygiene was practised. Your gardens were a lovely place for a change of scenery and lunch. And, of course, the heavily laden dining room table filled with cheeses, fruit, etc. and wine was a lovely way to cap it off. It also showed me how to present cheeses beautifully. I'm telling anyone who will listen about a neat thing to learn in Wisconsin. I also found some of the cheese you served at Pastoral. Now I want to make some fig jam. The cheeses I brought home went to good use...
    Thanks again for a wonderful class!


August 17-18, 2013 Weekend Workshop 

  • Posted by Audrey M., Michigan on 26th Aug 2013


    Hi Steve,I just wanted to thank you for a wonderful workshop.... I had a very nice time and learned more than I even thought possible. I have a lot of ideas for cheese-making, and I'll keep you posted on how I'm doing with them (especially the crazier ones). You are a very gifted instructor.... and that comes from a college professor!
    Thanks again,Audrey


June 29-30. 2013 Weekend Workshop 

  • Posted by Audrey O., Cedar Rapids, IA on 26th Aug 2013


    I just wanted to send a quick thank you note to tell you how much I enjoyed taking your class last weekend. You Rock! I will be up for doing another one if it is offered with different kinds of cheeses. If you are ever in Cedar rapids or passing through stop and we will open some great wine and you can taste my cheese. Thanks again, over the top awesome!


October 19-20, 2013 Weekend Workshop 

  • Posted by Beth Harman, New Virginia, Iowa on 22nd Oct 2013


    Thanks for the most fantastic weekend of learning the art and science of cheese making. This is the second time I've attended your workshops and I didn't think it was possible to outdo the first one but you sure did. I can't believe we actually learned and made Camembert, Blues, Gouda, Cheddar, curds, mozzarella, Ricotta, Mascarpone, Butter, Chevre, buttermilk and yogurt. Unbelievable! Then to have the added benefit of bringing all our cheeses home to enjoy and age, what a bonus. I am grateful for the time and effort you, MJ & Michelle put into organizing all our workshop materials, kits and supplies to take home by car or plane. Your energy and contagious enthusiasm for the art of cheesemaking is what made me return for more. Keep it up and I'm sure we'll be back up to see you again on another cheese adventure. At the very least we'll come back for that fabulous cheese and wine spread you put on.


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!

October 19-20 2013 

  • Posted by Ellen (Salem, MO) on 11th April 2015

    Hi Steve,
    I truly enjoyed the workshop last weekend. You did a fantastic job with everything, from planning to teaching to follow up, to the products you gave us and all the wonderful documents! I tend to be a bit on the critical side at things like this, but I thought everything was great!! I can't wait to see how the camembert and blue turns out. We already shared the cheddar curds, buttermilk and mozzarella with our cousins. Thank you for a wonderful hands on experience!

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