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Home > Workshops > Cheesemaking 201 Workshops

Cheesemaking 201 Workshops

Jim Wallace, our technical expert, has spent many years developing and honing his knowledge and skills of the traditional craft of cheesemaking .. collecting old books .. visiting traditional cheese makers both here and in Europe .. as well as lots of hands on trials here in his cheese lab and cave where the classes are held. All of his classes will focus on a specific range of cheese styles selected to best show the variations for that workshop topic.

Click here for a glimpse of one of Jim's workshops on our blog.

NOTE:  When choosing accommodations, Jim's 201 level Workshops are not held in Ashfield but at his cheese Lab in nearby Shelburne Falls MA (01370).

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Products 1-3
Your Next Big Step in Cheese Making Sept 27-28 2014   Cheddar, Camembert, Brie,Tomme, Savoie, Cheesemaking, Cheese Making, Rennet, Cheese Bacteria,soft ripened,fleur,white mold,p.candidum, penicillium,geotrichum, Making Cheese,French Cheese,Cheese,France,Italy,Tuscany,cheese molds

Your Next Big Step in Cheese Making Sept 27-28 2014

Item #: 201W092714 -
Basic Cheesemaking, when you want to go further with your cheeesemaking!
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...

[more info...]
Price: $400.00

Availability: In Stock

French Cheese Class

French Cheese Making Oct 18-19 2014

Item #: 201W101814 -
Learn how to make French Cheese .. Reblochon, Tomme d' Savoie, and Blue D' Auvergne
This is a workshop with Jim Wallace our cheese expert for those who have already made a few cheese and would like to explore the fabulous world of French style cheese. The intent will be to teach...

[more info...]
Price: $450.00

Availability: In Stock

Your Next Big Step in Cheese Making Nov 15-16 2014  Cheddar, Camembert, Brie,Tomme, Savoie, Cheesemaking, Cheese Making, Rennet, Cheese Bacteria,soft ripened,fleur,white mold,p.candidum, penicillium,geotrichum, Making Cheese,French Cheese,Cheese,France,Italy,Tuscany,cheese molds

Your Next Big Step in Cheese Making Nov 15-16 2014

Item #: 201W111514 -
Basic Cheesemaking, when you want to go further with your cheeesemaking!
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...

[more info...]
Price: $400.00

Availability: In Stock

Products 1-3
Cancellations:
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.
More about Jim:

Jim Wallace has been our technical resource for a number of years now, teaching and answering our technical questions. He is also the person who researches, develops, and writes our recipe pages every month. He is an expert photographer, a great teacher and a wealth of knowledge. You will be delighted with his classes, they are more technical in scope than Ricki's introductory class  but are fine for the cheese maker who is starting out to learn more details of the process.
His search for the traditional cheese making process has taken him to visit master cheese makers both here and abroad to seek out the pre-industrial process that made such wonderful cheese. He has also spent many years at the Vermont Institute for Artisan Cheese programs (VIAC) with the University of Vermont.
This is the knowledge he brings to these classes.

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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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