Happy Cheese Makers Since 1978

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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
....how 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 3 Reviews



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!


From: Rhode Island

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

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!


  • 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!