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?
November 14-16- Only 5 spaces left!
May 15-17, 2017
Advanced classes at
Eagle Mountain in Lipan, Texas
January 31- February 3, 2017
Advanced class at
Caves Branch Jungle Lodge in Belize!
Join us once again for an amazing class but this time we will celebrate and learn more about the world of cheese at Ian Anderson's Caves Branch Jungle Lodge! This class is a wonderful opportunity to hone your skills with fellow cheesemakers in one of the most unique cheesemaking environments on earth.
Larn new techniques and see how classic European cheeses are adapted to the jungle (think Burrata tied with banana leaf). Take your cheesemaking and cheese marketing skills to the next level. If you like, bring some of your cheeses for evaluation and feedback. We will focus on more complex cheesemaking techniques and delve into the microbiology and magic of aging and ripening cheese, and the secrets of making a living with cheese, all while enjoying the magic of Belize!
In 2009, Dave Eagle of Eagle Mountain Farmhouse Cheese took our artisan class to learn cheesemaking. Today he and his son, Matt and nephew Cory craft award-winning cheese in new facility in Lipan, Texas. According to the Whole Foods website, their 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.
August 7-9, 2017
October 16-18, 2017
Advanced Classes at
Three Shepherds in Warren, Vermont
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."