Happy Cheese Makers Since 1978

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Jim Wallace, our technical expert, has spent many years developing and honing his knowledge and skills of the traditional craft of cheesemaking by collecting old books, visiting traditional cheese makers both here and in Europe, along with lots of hands on trials here in his cheese lab and cave where the classes are held. All of his classes focus on a specific range of cheese styles selected to best show the variations for the workshops topic. Classes run from 9am-4pm, both Saturday and Sunday.

Click here for a glimpse of one of Jim's workshops on our blog.

When choosing accommodations, Jim's 201 Workshops are not held in Ashfield but at his cheese Lab in nearby Shelburne Falls MA (01370)


Your Next Big Step in Cheese Making Sept. 22-23, 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
$490.00

Your Next Big Step in Cheese Making! If you have taken Ricki's basic class, or have made a cheese or two at home and would really like to improve your craft, Jim will lead you there during this class. This is a two-day weekend workshop and runs...

$490.00

Cancellations:
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.

More about Jim:
Jim Wallace has been our technical resource for a number of years now, teaching and answering our technical questions. He is also the person who researches, develops, and writes our recipe pages every month. 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 that made such wonderful cheese. He has also spent many years at the Vermont Institute for Artisan Cheese programs (VIAC) with the University of Vermont.
This is the knowledge he brings to these classes.

Happy Cheese Makers

EXCELLENT CLASS
Rating:
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!
5/3/2018
Highly recommend this class to anyone who wants to boost thier skills
Rating:
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!

5/1/2018