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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 Cheesemaker, Small Farmstead, Fromager, 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.
A wonderful lunch is also included both days as well as cheese tasting on Saturday and a chance to have your own cheeses that you bring evaluated on Sunday (this is always one of the best parts so bring your problem cheeses).

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 (cabra), 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 sensory evaluation
.. 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 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


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

Parentheses indicate which workshop these accommodations will work best for.

Ashfield (101 & 201)

Glass Porches

The Inn at Norton Hill

Kabaker/Kitchell Accommodations

Buckland (201)

Bird's Nest

Conway (101 & 201)
Peaceable Kingdom

The House in Pumpkin Hollow

Greenfield (201)
Hampton Inn & Suites

Rodeway Inn

Days Inn

Hadley (101) Howard Johnson


Comfort Inn

Hatfield (101) The Old Mill Inn

Haydenville (101)
Penrose Victoria Inn

Northampton (101)
Quality Inn and Suites

Fairfield Inn and Suites

Shelburne Falls (201)
Dancing Bear Guest House

Kenburn Orchards

South Deerfield (101 & 201)
Redroof Inn

Whately (101) The Whately Inn

Williamsburg (101)
Fox Crossing B & B

Flower Hill Farm

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.

Based on 1 Reviews

  • Expertise
  • knowledgable
From: Chicago, IL

Amazing workshop!

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!