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Your Next Big Step in Cheese Making!

If you have taken Ricki's basic class or have made a cheese or 2 at home and would really like to improve your craft, Jim will lead you there during this class.

This workshop is for those who really want to get to the next step in cheese making, learning to make a range of fabulous semi-soft and hard cheeses. Whether you are a home cheese maker, Small Farmstead, Chef, or just really love cheese and want to know a lot more about it, this is the start-up class for you.

We will begin with the raw materials (milk-culture-rennet), talk about their roles, move on through the individual steps (the How and Why!), and learn how they can be aged to perfection.
At the end of the 2 days, Jim will have taken you through this process making 3 very different cheeses, you will have tasted a lot of really great cheese and generally had a really fun-tabulous time.

From this class you will have the background to move ahead into making many of the delicious cheeses you find at the store and your neighbors will hunger for more when you serve your sumptuous new delights!


The specific types will be:

  • Camembert/Brie ... The secrets of this buttery beauty we all love is really accomplished in the final stages of draining and aging. We will be going into the details of getting that white cover and the silky soft texture we need.
  • Traditional Cheddar ... This is the real deal where we go through the process of cutting the ripening curds into slabs and finish with a cheese either ready to wax or cover with a cloth bandage (traditional English process). We will also discuss the role that moisture variation makes in ripening and flavor development.
  • Vacha Toscano ... The name here is simply cows milk cheese from Tuscany. It is a simple Tomme or Toma style cheese produced by villages throughout the world . This is the cheese I would make if I had to make just one. With variation in process it can be made to be eaten in 10 days or aged for months to years. It takes pepper, herb, and spice additions extremely well and can be made from cow, goat, or ewes (pecorino) milk.
Included in this workshop will be :
.. tasting and discussing various styles of cheese
.. equipment and tools needed for cheese making
.. space requirements for home and small dairies etc.
.. types of milk and how they are different to work with
.. types of cultures, their characteristics, and how to use them
.. monitoring the process by pH and acid titration measurement
.. control of final acidity and moisture content of cheese
.. salt application and how it changes the cheese
.. wax vs natural rinds
.. aging conditions
.. how to set up and maintain a simple cave



Cheese Making 201
'Beyond the Basics'

This is a fantastic class for those who want to go to the next step!

Learn more about the concepts involved in cheesemaking rather than following a fixed recipe.

Learn about the follow up.. such as rind development and cave aging with an emphasis on natural rinds.

You will learn more about:..

.. Equipment and tools needed
.. Space requirements
.. Types of milk and how they differ
.. Types of cultures and
....how to use them
.. Salt and how it changes the cheese
.. Wax vs natural rinds
.. Aging conditions
.. How-to set up and maintain
....a simple cave


and will also learn how to: ...
... Monitor the process by pH and titration
... Control final acidity and moisture of cheese
... The proper point at which to transfer curd to mold
... Details of post process finishing...
... to establish ...
... Smooth surfaces for natural rind formation and aging
... Pressing and salting techniques
... Proper rind development
as well as many other aspects of
natural cave aging

LOCATION FOR CHEESEMAKING 201 WORKSHOPS:

Cheesemaking 201 is held at 11 High Street, Shelburne MA 01370. Located in Western Mass, along scenic Rte 2.


LOCAL ACCOMMODATIONS
Parentheses indicate which workshop these accommodations will work best for.

Ashfield (101 & 201)
Bullfrog
413-628-4493

Glass Porches
413-628-0056
http://glassporches.wixsite.com/glass-porches/location

The Inn at Norton Hill
413-628-4003
http://www.innatnortonhill.com/

Kabaker/Kitchell Accommodations
https://www.airbnb.com/rooms/15450714

Buckland (201)

Bird's Nest
413-625-2151
http://www.birdsnestbnb.com/#!/page_home

Conway (101 & 201)
Peaceable Kingdom
413-625-2151

The House in Pumpkin Hollow
413-369-6007
http://www.hidden-hills.com/thehouseonpumpkinhollow/

Greenfield (201)
Hampton Inn & Suites
413-773-0057
http://hamptoninn3.hilton.com

Rodeway Inn
413-774-2211
https://www.choicehotels.com/massachusetts/greenfield/rodeway-inn-hotels

Days Inn
413-774-5578
https://www.wyndhamhotels.com/days-inn/greenfield-massachusetts

Hadley (101) Howard Johnson
413-586-0114
https://www.wyndhamhotels.com/hojo/hadley-massachusetts

EconoLodge
413-582-7077
https://www.choicehotels.com/massachusetts/hadley

Comfort Inn
413-584-9816
https://www.choicehotels.com/massachusetts/hadley/comfort-inn-hotels

Hatfield (101) The Old Mill Inn
413-247-3301
http://oldmillinn.ma/

Haydenville (101)
Penrose Victoria Inn
413-268-3014
http://www.penroseinn.com/

Northampton (101)
Quality Inn and Suites
413-341-1461
https://www.choicehotels.com/massachusetts/northampton

Fairfield Inn and Suites
413-587-9800
http://www.marriott.com/hotels/travel/bdlnh-fairfield-inn-and-suites-springfield-northampton-amherst

Shelburne Falls (201)
Dancing Bear Guest House
413-625-9281
http://www.dancingbearguesthouse.com/

Kenburn Orchards
413-625-6616
http://kenburnorchards.com/

South Deerfield (101 & 201)
Redroof Inn
413-665-7161
https://www.redroof.com/property/South-Deerfield/MA/01373

Whately (101) The Whately Inn
413-665-3044
http://whatelyinn.com/guest-rooms/

Williamsburg (101)
Fox Crossing B & B
413-887-7957
http://foxcrossingbnb.com/DreamHost/Home.html

Flower Hill Farm
413-268-7481
http://caroldukeflowers.com/


FOR 201 WORKSHOPS: Jim's classes are kept small to allow time for everyone's questions. Also students travel long distances to attend these classes. Therefore any cancellations must be made at least 4 weeks before the class date to allow replacement attendees the time to make arrangements.