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Cheese Making Workshops |
Learn to make gourmet cheeses like Camembert/Brie and Blue
as well as Chevre, Feta and Ricotta. This workshop is an excellent beginner's way to learn the basics of making various cheeses. |
Making delicious gourmet cheese is at home is a great hobby,
one which anyone can learn.
Sign up for a personal cheese making workshop and learn the little secrets of
making cheese your friends and family will enjoy.
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- Taste delicious homemade Camembert/Brie and Blue cheese. Sample homemade fresh cheeses: Feta, Chèvre (made from cow milk) and Ricotta.
- Learn about the similarities of Camembert and Brie cheese.
- Individual or group workshops: Take part in the step by step process of making Camembert, Brie or Blue cheese in my two hour workshop conducted at my shop in Cedarburg, Wisconsin Monday-Friday at approximately 12-2pm by appointment. No minimum attendance for the weekday workshops. Twelve person maximum.
- Weekend workshops: Ten person minimum/twelve person maximum.
- Hands on learning. You will stir the curds and fill the Camembert moulds.
- My 40 page Cheesemaking eBook will be emailed to you.
- Take home a Camembert or Blue cheese to age at home.
- Take home my Camembert/Brie/Blue Cheese Making Kit and citric acid for making Mozzarella and Ricotta cheese.
- This complete workshop is only $56.00(per person).
If you plan on attending, email or call me for scheduling. Then purchase the workshop and receive my eBook and updates immediately after purchase. This will help you better prepare for the workshop.
 Click here to purchase workshop.
You won't need any fancy or expensive equipment to make homemade cheese. The cheese making hobby is easy to learn and with a little practice you can become a great home cheesemaker.
If you are interested in taking a cheese making workshop, contact me anytime.
Happy cheesemaking,
414-745-5483
steve@thecheesemaker.com
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Anne (far left) treated her family to a cheese-making workshop while they were all home
for the
holidays. Pictured L-R are: Anne (Kodiak, AK), Mary (Dayton, OH), Kristen (Madison, WI), Maggie (Philadelphia, PA), Luke (Chicago, IL), Mike (Pittsburgh, PA), Jane & John (Menomonee Falls, WI).
This energetic and adventurous family even sampled the whey from making cheese. |
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John (left) and his wife Jane(above) take their turns at stirring the curds and drawing off the excess whey. |
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(top left & right) Luke and Mary assist in moulding the curds while mom Jane is assisted by Kristen in removing excess whey. Mike finishes up the mould-ing process while Kristen, Anne, Mary and Jane look on. |
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Monica (Kaukauna,WI), Mieke (New York City), Bayje (Santa Cruz, CA) and Mary Pat (Appleton,WI)
take their turn at stirring curds and filling Camembert moulds. |
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Chuck and daughter Marisa (Woodstock,Il) take turns making Camembert cheese at their workshop. |
Amy (Oak Creek, Wisconsin) has wanted
to make cheese for nearly 18 years.
She finally took the plunge at a workshop where she made Camembert and Cambozola. |
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Leslieann (left) (Green Lake, Wisconsin) and her sister participate in a cheese making workshop. The workshop was a gift to her sister. |
Patti Eder (Kenosha, Wisconsin) and friend enjoys some homemade
Camembert and Blue cheese before starting their cheese making workshop.
Patti operates a soap company (Patti's Potions, Ltd), making high quality artisan soaps. |
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Having a lot of soap making experience, cheesemaking comes easily to Patti.
Here she stirs the curds to release their whey before filling the Camembert moulds. |
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Tom and good friend Marshall (blue jacket) drove down from Sheboygan, WI to make blue cheese. Tom stirs the curds and Marshall drains off the whey before ladling the curds into a colander to further drain overnight (prior to pressing). Below Marshall using a sanitized screwdriver (below and lower left) pokes holes in two previously pressed blue cheeses. The bottom blue cheese will be left to age for the style of English Stilton. The top blue cheese will be washed further with course salt to inhibit exterior mold growth so the blue will approximate the style of Gorgonzola, which has a white interior with blue veining. |
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Mary and Mark (western Wisconsin) try their hand at making Camembert and Cambozola. Penicillium Roqueforti mold seen here lightly sprinkled inbetween the filled moulds. This will help develop into blue veining in the middle of the Camembert cheeses. The other half moulds were left to develop as Camembert without the interior blue veining. With the moulds filled, they will not be left to drain and then age into delicious gourmet cheese.
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TheCheeseMaker.com
c/o Cedarburg Homebrew and Wine
W62 N590 Washington Ave.
262-377-1838 store
414-745-5483 cell |
Steve Shapson's The CheeseMaker • theCheeseMaker.com © 2006
Website Designed by Cedar
Creek Networks |
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