Jim's workshops are designed to take the mystery out of cheese making... unraveling the confusing fog of science and demystifying the magic of cheese making.

All of the workshops will focus on the essential principals involved in this craft and, depending on the subject of the class, will highlight specific points that are unique to cheeses targeted for that class. The underlying theme will be Process driven and NOT simply to follow a Recipe.

The range of attendees in these classes is as varied as the cheeses Jim makes :
Novice home cheese makers trying to improve their craft,
Farmsteads looking to produce a special cheese from their milk,
Chefs looking to explore making a cheese for their restaurants,
Cheese Retailers wanting to know more about the cheeses they sell,
and small Artisan dairies looking to explore new directions and refine what they have been doing.

The classes will cover:
milk selection
startup equipment
culture selection
developing a proper curd
acid profiles
moisture control
moulding / pressing
salting and rind development
cave preparation
conditions and steps in cave aging

The primary requirement for Jim's classes is a strong interest in making better cheese. Of coarse, having a bit of hands on experience is going to benefit you more and prepare you to ask the 'right' questions.