Three Shepherds Cheese - Celebrating 21 years of teaching cheesemaking!
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Advanced Cheesemaking Classes
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​The Advanced class takes what is learned in our Artisanal class to the next level. We concentrate on more complex varieties of cheeses (i.e., bloomy rind cheeses, blue cheeses, hard-pressed cheeses, as well as washed rind cheeses) and explore the intricacies of aging and ripening in transforming a cheese into a truly memorable food experience by going more in-depth into the science and practical application of successful cheese aging techniques. Detailed cheese marketing strategies will also help you sell your cheese at the best venues and for the highest returns. As in our Artisanal and Specialty classes, you will get lunch each day, enjoy several cheese tastings and wine and beer pairings, and receive an expanded cheesemaking manual with recipes.  In order to ensure plenty of hands-on experience, each class is limited to 10 students.  Price -$695
Interested in learning more?

Advanced cheesemaking classes at
Eagle Mountain Farmhouse Cheese
in Lipan, Texas
May 6-8, 2019
November 18-20, 2019
In 2009, Dave Eagle of Eagle Mountain Farmhouse Cheese took our artisan class to learn cheesemaking.  Today he and his son, Matt, craft award-winning cheeses in their new facility in Lipan, Texas.  According to the Whole Foods website, Eagle Mountain cheese "has put Texas on the world map"!

​Spend three days improving not only your cheesemaking and aging techniques, but making your business even more profitable or your home cheesemaking abilities more successful.
Advanced cheesemaking classes at 
Three Shepherds in Warren, Vermont
August 12-14, 2019
October 7-9, 2019
Our advanced classes give students the opportunity to improve their cheesemaking skills, learn more about the art of aging, and become more profitable through better packaging and marketing.  Over the three days students will make blue cheese, mold-ripened cheeses, and washed-rind cheeses.  Students are encouraged to bring cheeses they are proud of, as well as cheeses that are "works in progress."