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Cheese Making Classes (Workshops) |
Cheese making workshop-The Inn at Lonesome Hollow -November 2009. |
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TWO HOUR WEEKDAY WORKSHOPS (in Cedarburg, WI)
INFORMATION BELOW |
The next scheduled two-hour cheese making classes are:
Tuesday March 2, 2010 in Cedarburg at my shop. 12-2pm.
If you're interested in attending these cheese making classes,
simply click on the BUY NOW link below for registration. |
Learn to make gourmet cheeses like Camembert/Brie and Blue as well as Chèvre, Feta and Ricotta. This cheese making class (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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- Sample* homemade Camembert/Brie, Blue cheeses as well as Feta, Chèvre (made from goat or cow milk) and Ricotta.
*based on availability.
- Learn about the similarities of Camembert and Brie cheese.
- Take part in the step by step process of making Camembert, Brie cheese in my two hour workshop conducted at my shop in Cedarburg, Wisconsin Monday-Friday at approximately 12-2pm by appointment.
Weekday cheese making classes (workshops): two person minimum.
- Learn the basic of cheesemaking; types of milk, culture/mold innoculation, ripening, temperature and affinage will be discussed.
- 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 ($46.97 value).
- This complete workshop is only $76.00(per person).
 Tuesday March 2, 2010 Two Hour Workshop for One Person
If you would like to schedule a cheese making class (workshop), email or call me for scheduling your workshop by appointment. Then purchase the cheese making class (workshop) and receive my eBook and updates immediately after purchase. This will help you better prepare for the 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.
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.
414-745-5483 cell |
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