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2010 Class Schedule
Click here for our
March 6th
cheesemaking class at L'Academie de Cuisine in Washington, D.C.
Click here for the
March 26-28 class at the Inn at the Round Barn in Waitsfield, Vermont
April (Bermuda-class is full)
Click here for 5
spaces left in the
April 23-25 class in Texas
May 7-9*
(Italian Cheeses Class--5 spaces left)
May 14-16**
(Advanced Class)
May 28-30
June 11-13** (Advanced class at
Longfellow's Creamery in Avon, Maine)
August 6-8
August 20-22
September 17-19
October 1-3
October 8-10
October 15-17
*The May 7-9 class will focus exclusively on Italian cheeses.
**The May 14-16, 2010 class is an advanced class which will be held in Warren, Vermont.
The June 11-13, 2010 class is an advanced class which will be held in Maine at
Longfellow's Creamery in Avon, Maine.
Advanced classes are open to
our
previous students as well as cheesemakers with previous experience. These
classes focus on
more difficult varieties of cheese and explore in depth the art and intracacies of aging.
All other classes will follow our usual itinerary.
The price for each three-day class in Vermont is $550. One-day classes are $150
each.
To register with a full payment or a nonrefundable $150 deposit, please call us at 802-496-3998.
Three Shepherds Farm 2010
Three-Day Cheesemaking Workshops
As seen 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 thirteen years and have had students from all over the United States,
Canada, Europe, South America, 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 for Vermont classes. 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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