Upcoming Events
Fall 2012 Cheese-making Workshops
Clifford Hatch, with more than twenty years of cheese-making experience, offers hands-on instruction in basic, intermediate, and advanced cheese-making. Participants will learn to determine the quality of milk, to discern what kinds of milk are appropriate for each type of cheese, and to choose what kind of bacteria to use as a starter for each one.
We cover as many cheeses as possible during the time allotted, but if you are interested in learning to make a particular kind, let Cliff know of your interest at the start of the day. We supply fresh milk for the cheese-making process, but those who wish to work with the milk of their own animals may bring 2 gallons of milk on the day of the workshop.
See the NOFA/Mass website for how to register for any of our Fall 2012 workshops, listed below.
Making Soft Cheeses
Cheeses may include: Camembert, Farmer's Cheese/Cream Cheese, Brie, Blue, Chêvre
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
Date: Saturday, September 15, 2012, 8 a.m. - 5 p.m.
Making Hard Cheeses
Cheese may include: Cheddar and Monterey Jack
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
Date: Saturday, October 13, 2012, 8 a.m. - 5 p.m.
Making Dipped Curds and Italian Cheeses
Cheeses may include: Parmesan, Fontina
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
Date: Saturday, November 10, 2012, 8 a.m - 5 p.m.
Our workshops are designed to provide a cumulative learning experience and we encourage interested learners to sign up for the whole series. Participants should wear footwear suitable for standing on wet floors, hair restraints, and smooth clothing (no fuzzy sweaters).
Our Soft Cheese Kit can also help you get started with home-cheesemaking.