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Course dates
Upcoming classes for 2009:
August 3
(One-day class. Call 802-496-3998
for more details.)
August 7-9
(This is a new class and is filling
quickly!)
August 14-16
September 18-20** (Only 3 spaces
left)
September 25-27
October 2-4
October 9-11
November 6-8 (Advanced class in Maine. Call for more
details!)
Previous classes for 2009:
March 27 (Cheese Demo in Chicago)
March 28 (Cheese Demo in Chicago)
Click here for details on the April 17-19 Class in Texas
May 8-10*
May 15-17
May 29-31
June 5-7
*New this year! The May 8-10 class is a special course that will focus exclusively on Italian cheeses.
**The Sept 18-20 class is our first ever advanced class which is open to all our
previous students and will focus on new cheeses and the art of aging. The
November 6-8 class in Maine is open to all cheesemakers with previous
experience.
All other classes will follow our usual itinerary.
The price for each class is $550.
To register with a full payment or with a $150 deposit, please call us at 802-496-3998.
Three Shepherds 2009 Three-Day Cheesemaking Workshops
As seen most recently in the Boston Globe Magazine and on "The Today Show" as
well as in Gourmet, Travel and Leisure, Cooking Light, Elle, Ski Magazine,
The Chicago Tribune and on "Food Finds" (on the Food Network), Three Shepherds
cheesemaking courses are designed for those who have a serious interest in
the world of cheese, those pursuing cheesemaking either as a
career or as a serious hobby, and those who simply adore cheese and want to learn
more. The courses are unique in that they
emphasize a hands-on approach with individual instruction.
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By the end of the course, our students have learned the secrets of this ancient craft and are able to make delicious cheeses. And you will learn in the beautiful Mad
River Valley, a mecca of local eating in central Vermont. The only
requirement of the student is an interest in cheese. We have taught
the class for twelve years and have had students from all over the United States,
Canada, Europe, and even India, Pakistan, and Kuwait. A remarkable number of our
students have gone on to make cheese regularly, some professionally, and
some as a serious hobby. Former students have won prestigious awards at the
American Cheese Society, including a "Best of Show," and awards from the World Championship Cheese Contest. |
Over the three-days, we make 7 different cheeses using a variety of milks.
We discuss and experience all aspects of cheesemaking including raw milk,
fresh, soft, and hard cheeses, salting and brining of cheese, aging of
cheeses, marketing and selling of cheese, cheese appreciation, pairing
cheese and wine, and much more.
The course has wide appeal to many people for many different reasons. For
example, in one class there was an editor for a major San Francisco book
publisher looking to get away to the country, a couple from Pittsburgh who
wanted to "do something different" for their vacation, two chefs, one from a
trendy Ft. Lauderdale restaurant and the other from a classic bistro in
South Carolina, a buffalo rancher from Texas considering a business making
buffalo-milk cheese, and an international flight attendant who read about
the cheese class in an eco-tourism article in Elle magazine.
Regardless of your reasons for taking the class, you will learn the science
behind what makes good cheese and how four simple ingredients (starter, milk, salt, and rennet) are combined, processed, and aged to make hundreds of distinctively different styles of cheese.
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When you’re ready to register, please call or e-mail. The class fee is
$550.00. A $150.00
non-refundable deposit (per person registering) will
confirm your place.
If you have any other questions, please don’t hesitate to ask.
For information on accommodations in our area please
visit www.madrivervalley.com for a list and description of local inns and
B&Bs (make sure you mention that you are taking the cheese class, many places offer specials). |
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