2018 Classes

Join us for a hands-on cheesemaking class at Valley Milkhouse Creamery, and become a part of the flourishing fermenting community! Class sizes are limited to 6 people for an intimate and hands-on experience. Read more below and visit www.valleymilkhouse.eventbrite.com for tickets.

 
 photos by  Cynthia Van Elk

photos by Cynthia Van Elk

For Beginners: Fresh Cheeses at Home

In this class for the novice home cheesemaker, you'll get introduced to the basic principles of cheesemaking. The class will teach how to make a simple lactic cheese (fromage blanc or chevre) as well as a fresh feta.

A 3-hour class with a cheese tasting for $70

Class Features:

  • Cheese 101: theory and principles of simple fresh cheeses
  • Practical tips for the home cheesemaker: tools, ingredients, sourcing milk, and how to outfit your home creamery
  • Resources and reading list
  • Hands-on opportunities: walk away with the curds you made
  • Guided cheese tasting and evaluation at the historic Covered Bridge Farm

Class dates:

Saturday, September 29, 9 am - 12 pm

Saturday, November 3, 9 am - 12 pm

Thursday, November 15, 12 pm - 3 pm

 photos by  Cynthia Van Elk

photos by Cynthia Van Elk

For Intermediate Makers: Aged Cheeses

In our second-level class, students with some cheesemaking experience will learn how to ripen fresh cheeses to expand into new flavors. The class will teach how to make a gouda and alpine style cheese. (Beginners are welcome, too!)

A 4-hour class with lunch for $110

Class Features:

  • Cheese 201: theory and principles of ripening cheeses
  • Practical tips for setting up your home aging cave
  • Deep dive into microbes and the science of aging cheese
  • Resources and reading list
  • Hands-on experiences
  • Farmhouse lunch at the historic Covered Bridge

Class dates:

Saturday, September 15, 9 am to 1 pm

Thursday, October 4, 11 am to 3 pm

Saturday, October 20, 9 am to 1 pm

 

To reserve your space, visit our event ticketing page at www.valleymilkhouse.eventbrite.com.  If need be, we ask that you cancel at least 48 hours in advance so that we can fill your space with a person on the wait list. Email Stefanie at valleymilkhouse@gmail.com with any questions.

We look forward to making cheese with you!