Three Shepherds Cheese - Celebrating 21 years of teaching cheesemaking!
Specialty Cheese Classes
Scroll down to learn more about specific classes
Interested in learning how to make Burrata? A Provençal-style goat cheese? Queso Blanco? Or how about Venezuelan Guayanés? Or how about learning cheesemaking at one of Pennsylvania's most famous and stunning country inns? Our Specialty cheese classes emphasize the principles of great cheesemaking by focusing on the cheeses of a particular country or region. To date, we have had classes featuring the cheeses of Italy, France, and Latin America, and we are sure to add new Specialty classes in the future. As in the Artisanal classes, we make at least seven different cheeses and focus on topics such as milk sources and how to measure milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. Included in all classes is lunch each day, an extensive cheese tasting, our complete artisan cheesemaking manual, and an extensive resource section which students find very valuable for their next steps in cheesemaking. In order at ensure plenty of hands-on experience, each class is limited to 10 students. Price - Varies according to location
Interested in learning more?
Luxury two-day cheesemaking class at The Mercersburg Inn in Pennsylvania
March 1-3, 2019
November 1-3, 2019
Join us again at this beautiful, historic inn! Learn to master the art of cheesemaking while getting spoiled in this romantic setting. The meals are incredible (and lunches include lots of wine and cheese)! Close to Washington D.C., this class fills quickly, so register soon!
Join us at our exciting new venue at the Jersey Shore! The Academy of Culinary Arts at the campus of Atlantic Cape Community College is the jewel of the South Jersey food scene. With an amazing staff and fantastic facilities, we are very happy to be bringing artisanal cheesemaking to the Atlantic City area. Within easy reach of Philadelphia, the New York metro area, and Washington, DC, this is a great place to learn the art and science of artisanal cheesemaking.
Students will learn a variety of cheeses and classes include:lunch each day, a wonderful cheese & wine tasting, our complete artisan cheese making manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make wonderful cheese! In order at ensure plenty of hands-on experience, each class is limited to 10 students.
At the end of the weekend, students will take home the cheeses they make!
Artisanal cheesemaking class at
The Academy of Culinary Arts in
Mays Landing, New Jersey
April 5-7, 2019
Formaggio Italiano Extravaganza!
Italian Cheesemaking & Cooking Class
July 26-28, 2019
This is the cheesemaking/cooking class you’ve been waiting for!
What do Mozzarella, Burrata, Provolone, Ricotta, Gnocchi, Gnuddi, Cavatelli, Risotto, and Cannoli have in common? Yes, they are all delicious and sexy Italian foods…, but more importantly, they are what you will create in this one-of-a-kind class.
Nothing says summer more than a Caprese salad. Vine-ripened tomatoes, aromatic basil, a drizzle of extra virgin olive oil, and of course, fresh, tender, hand-pulled Mozzarella. After this class (and with a little practice), you will be able to amaze your family and friends with your own cheese on the table.
Then there’s Burrata: everything that’s wonderful about Mozzarella, taken up to the next level. You will learn to make these pouches of deliciousness with a variety of fillings.
Stretching Provolone is one of the most fun group activities that you can have in a kitchen. And after this class, you will never buy store-bought Ricotta again, since you will be able to make your own soft, fluffy version for your friends and family, and (most importantly) your amazing Cannoli.
In addition to cheesemaking, you will learn to make classic handmade pasta like they do in the Old Country. No pasta machine or automatic mixer required, just your own hands and the aid of the traditional Cavatelli/Gnocchi board. (And you will get your own board to take home with you!). Cavatelli, Gnuddi, and Gnocchi are some of the most beloved homemade pastas, and with a little instruction and hands-on experience, you will master them.
We will make the various pastas using several types of flour, and other pasta ingredients (some traditional Italian regional ingredients, and several truly unique ones). And, you will make amazing fresh Ricotta to be incorporated into one of your Cavatelli dough recipes, as well as for a pasta topping ingredient.
In addition, you will make sauces that are perfect accompaniments to your homemade pasta, including one made with Larry and Linda's wild-foraged Porcinis. The Porcini are also the foundation of Linda’s famous wild mushroom Risotto. (We may even get her to entertain us with some Italian songs on the piano or accordion!)
In short: we will make cheese and pasta, eat some great food, eat some more (Mangia!), drink some vino, and learn a lot in a fun-filled environment.
The 3-day class includes: a complete Three Shepherds instruction manual with recipes, your own imported Cavatelli/Gnocchi board, delicious class-made lunches with wine, the Saturday evening Vermont Farmstead Dinner (Italiano edition), and most of all fun days filled with laughter, wine, & good food!