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Your Next Big Step in Cheese Making April 21-22, 2018 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 April 21-22, 2018 (201W180421)

5.00 stars, based on 3 reviews
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...
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Reviews 1-3 of 3

Amazing workshop!

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  • knowledgable
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From: Chicago, IL
Just came back from Jim Wallace’s 2 Day 201 Workshop (April 2018) and all I can say is “WOW”! Anyone interested in cheesemaking needs to attend this workshop. Jim is a fantastic teacher who is able to break down the complex process of cheesemaking and answer all your questions. If you have made some fresh cheeses at home and want to take the next step this course is for you. Jim’s passion for cheese shines through as he shows his students how to make several cheeses from start to finish. He explains how to use cultures and rennet, how to make adjustments when things don’t go as planned. He explains milk ( types and seasonality), how to mold and press cheese, brining, waxing, bandaging, as well as affinage. Such a wealth of information and tips! I have read several books and tried recipes at home, but nothing can replace learning first hand from an experienced cheese maker working his craft! Thank you Jim and Robin for a wonderful weekend! Looking forward to taking another workshop in the future!

EXCELLENT CLASS

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On April 21st & 22nd I attended Jim Wallace’s two day workshop on cheesemaking. I am an Artisan home cheese maker and have studied and read five different books on cheesemaking over the past five years. I have also attended two other one day workshops four years ago. In addition I have previously talked with and visited several Artisan and farmstead commercial cheese makers about their education and workshops they attended (not Jim’s). I chose Jim’s because of his extensive knowledge of so many different types of cheese he makes and the recipes he has for New England Cheesemaking.



It’s very difficult for me to put into words how incredibly knowledgeable Jim is. He is able to communicate the science of cheesemaking into a lay persons understanding of the intricacies of manipulating milk through the process of a finished chees. This starts with the diet of the animals, the many types of milk and their respective qualities through the many processes of cheesemaking itself including the final affinage of the many different types of cheeses.



For myself it was an incredible learning experience of all the very intricate and subtle ways in the process cheesemaking that will contribute to a tasty, excellent finished cheese. His critiques of our individual cheeses we brought to class was nothing short of astounding. He could tell how the milk itself was processed, the amount of cultures used and the amount of rennet used to make the cheese.



If you want to really understand what goes on in that cheese pot while making artisan cheeses and how to manipulate everything involved a hands on standpoint versus just a scientific standpoint you would do well to attend one of Jim’s classes. I think all of the people that attended left the class with a new understanding of the entire cheesemaking process.



In closing I would like to say Jim and his wife Robin are truly wonderful hosts and Robin’s lunches are the best. Thanks so much!

Highly recommend this class to anyone who wants to boost thier skills

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From: Rhode Island
I recently took Cheese Making 201 with Jim and cannot say enough about this wonderful experience. The atmosphere was extremely friendly and welcoming. By the end of the weekend I felt more like a welcomed friend than a student. The class was at Jim’s home and personal cheese lab and cave. The hospitality shown to us by Jim and his wife, Robin was beyond compare. The lunches Robin prepared rivaled any establishment serving fresh and wholesome lunches. We were treated to wonderful and unique samples of handmade cheese and beverages.



Jims knowledge of cheese making and the history of cheese is very extensive and he is very effective at passing on his knowledge and skill. Our class was involved in the hands on production of three cheeses requiring different techniques. We were strongly encouraged to take pictures and ask questions. What I learned in this class has already improved my ability to make quality cheese. I was able to identify over a half dozen ways to improve my equipment and technique. I labeled this my “oops” page. I also gained a greater understanding of how milk, culture, rennet and other ingredients affect the development of the final mature cheese. Rind development, a particular challenge for me, and cave set up were also discussed and my home set up has already improved dramatically. Part of the class is the ability to bring a sample of your own cheese for evaluation.



This was a friendly, supportive and non-judgmental experience. It was incredibly empowering and educational! Another benefit of the class is meeting fellow cheese makers from different experiences and sharing information and stories with them. Some emails have already been exchanged and hopefully productive and fun new friends.



It’s only been a week since the class but I’ve already made major changes to my cheese making equipment, set up and process. I made my first cheese since taking the class last weekend – Jim’s Hispanico – everything went well and it looks great. Now the hard part – waiting!


Reviews 1-3 of 3