Three Shepherds Cheese
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One-Day Cheesemaking Classes with Three Shepherds
​Spend the day learning about the wonderful world of cheesemaking! Our one-day class is a fun, hands-on day of cheesemaking, packed with information, and designed to provide you with the skills you need to make great cheese. A wonderful lunch is included, as well as our one-day cheesemaking manual with recipes. Price - $195 - $210
Interested in learning more?
November 5, 2017
One-day class at 
L'Academie de Cuisine
in Bethesda, Maryland
November 4, 2017
One-day class at L'Academie de Cuisine
in Bethesda, Maryland

Join us in the Washington D.C. area for a day of cheesemaking at the world-famous L’Academie de Cuisine. This class provides students with a more in-depth knowledge of the history and principles of cheesemaking through hands-on creation of several soft cheeses and a semi-hard pressed cheese. Lunch is part of the class and includes a cheese tasting and a cheese related entrée.


Now celebrating their 40th year teaching students in the Washington D.C. area, L’Academie de Cuisine will help you learn more about the fascinating world of cheese. This one-day class provides students with a more in-depth knowledge of the history and principles of cheesemaking through hands-on creation of several soft cheeses and a semi-hard pressed cheese. Lunch is part of the class and includes a cheese tasting and a cheese related entrée.


One-day classes at Three Shepherds in Warren, Vermont
​July 29, 2017
August 13
October 7
October 8
Come to our unique professional facility and see some of our sustainable approaches to cheesemaking. As you learn the secrets of making cheese, our students will also tour and experience our raised bed vegetable gardens, fruit trees, and a stunning panoramic view of the Green Mountains. Our one-day, hands-on classes last from 9:30 am until 3:30 pm and includes a wonderful lunch (complete with wine & cheese!), a cheesemaking manual, as well as everything that is needed for cheesemaking that day.  We cover a full spectrum of topics including: the history and biology of cheesemaking, the principles of artisan cheesemaking, how to choose the best milk for making cheese, basic equipment and ingredient needs, and much more.