SAVE $20, see below.
Have fun learning professional and traditional methods for making dependably delectable, artisan cheese. Completely hands-on and hands-in. You’ll be stuffed with theory and practice. Learn about milk and animals, starters, rennet, pH, changing curd textures, draining, pressing, salting, ripening, eating!
REQUEST any two dates you’d like,
OR sign up for Fri-Sat Dec 5-6, 2025, 9am-5pm.
WE MAKE 6-7 ARTISAN CHEESES per two days. Typical selection is:
Day 1: French Tomme….Traditional Bandaged Cheddar…..Alpine cheese like Comte, Gruyere, Parmesan: high-temperature, thermophilic cheese…..Camembert/Brie or Feta.
Day 2: ….a) Washed curd cheese such as Swedish Hushallsost/Havarti/Gouda.…… b) Blue cheese or Feta,…..c) Traditional Mozzarella
We use directions from my big, red, Successful Cheesemaking® book set. You don’t have to own the book, but you will want it after using it. Buy online here. Or buy at class, $125.
You may buy the milk if you want to take cheese home.
DIRECTIONS
Note your address, email, and phone, when you order.
…..I am no longer posting all the codes etc on the website, but phone, email, or messenger me to get them so you can save your $10 or $20
—Your VENMO: please phone, email or Messenger message me to get the codes needed.
—Your ZELLE: please phone, email or Messenger message me to get the codes needed.
—Your PAYPAL FRIENDS & FAMILY: please phone, email or Messenger message me to get the codes needed.
—Your PERSONAL CHECK: please phone, email or Messenger message me to get the address.
Limit of 4-6 people. Request any two days you’d like, probably I can do those dates.
Cheese Making Class in Allentown, PA 18103
CheeseMaking Workshop near Philadelphia, Lancaster, Bethlehem PA, New York, Virginia, Maryland, Boston.
2025-11-22 13.28
SAVE $20, see below.
Have fun learning professional and traditional methods for making dependably delectable, artisan cheese. Completely hands-on and hands-in. You’ll be stuffed with theory and practice. Learn about milk and animals, starters, rennet, pH, changing curd textures, draining, pressing, salting, ripening, eating!
REQUEST any two dates you’d like,
OR sign up for Fri-Sat Dec 5-6, 2025, 9am-5pm.
WE MAKE 6-7 ARTISAN CHEESES per two days. Typical selection is:
Day 1: French Tomme….Traditional Bandaged Cheddar…..Alpine cheese like Comte, Gruyere, Parmesan: high-temperature, thermophilic cheese…..Camembert/Brie or Feta.
Day 2: ….a) Washed curd cheese such as Swedish Hushallsost/Havarti/Gouda.…… b) Blue cheese or Feta,…..c) Traditional Mozzarella
We use directions from my big, red, Successful Cheesemaking® book set. You don’t have to own the book, but you will want it after using it. Buy online here. Or buy at class, $125.
You may buy the milk if you want to take cheese home.
DIRECTIONS
Note your address, email, and phone, when you order.
…..I am no longer posting all the codes etc on the website, but phone, email, or messenger me to get them so you can save your $10 or $20
—Your VENMO: please phone, email or Messenger message me to get the codes needed.
—Your ZELLE: please phone, email or Messenger message me to get the codes needed.
—Your PAYPAL FRIENDS & FAMILY: please phone, email or Messenger message me to get the codes needed.
—Your PERSONAL CHECK: please phone, email or Messenger message me to get the address.
Limit of 4-6 people. Request any two days you’d like, probably I can do those dates.
Cheese Making Class in Allentown, PA 18103
CheeseMaking Workshop near Philadelphia, Lancaster, Bethlehem PA, New York, Virginia, Maryland, Boston.
2025-11-22 13.28
