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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.

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	New England Cheesemaking Semi Soft and Early Ripening Cheeses, March 27-28, 2010 Item #: WKJ032710 - Cheese Right Now! Don't make me wait! Instant Gratification ?? ... Close to it ! This class is perhaps the best entry level class to making aged cheese since you will not need to wait for 3 to 6 months for the cheese to ripen. We will explore several fabulous cheeses that are easy to make at home and will ripen in 30 to 60 days. If you have already made a few cheeses and would like to learn more about what the various changes in the process do to change the quality of the cheese this is the class to jump into. My intent... [more info...]	Price: $350.00 Availability: In Stock

	New England Cheesemaking French Cheese Making, June 5-6, 2010 Item #: WKJ060510 - Learn how to make French Cheese .. Reblochon, Tomme d' Savoie, and Brie This is a workshop with Jim Wallace for those who have already made a few cheese and would like to explore the fabulous world of French style cheese. My intent will be to teach more about the... [more info...]	Price: $350.00 Availability: In Stock

	New England Cheesemaking Your Next Step in Cheese Making - June 19-20 Item #: WKJ061910 - 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: $350.00 Availability: In Stock

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More about Jim:

Jim Wallace has been our technical resource for a number of years now, teaching and answering our technical questions. 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. He has also spent many years at the Vermont Institute for Artisan Cheese program with the University of Vermont. This is the knowledge he brings to these classes.