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Clifford Hatch brings more than twenty years of experience to his workshops for beginning to advanced cheesemakers. In each workshop, 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 cheese. 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.
All classes will be taught at 411 Main Road, Gill, site of Upinngil's Farm Store and Dairy. The cost of one workshop is $125.00, or $100.00 for those who sign up for two or more in the same series. The farm will provide a simple lunch of bread and cheese; participants are welcome to bring something to share.
Making Soft Cheeses
Beginner oriented. A good introduction to the cheese making process and how to make simple cheeses at home. Cheeses may include: Camembert, Farmer's Cheese (ie. Chevre or Cream Cheese), Brie, and Blue.
Date: Saturday, March 12, 2016, 8 a.m. - 5 p.m.
Making Alpine Cheeses and Mediterranean
Introduction to the dipped curd technique and cheeses made with thermophillic cultures. Cheeses may include: Swiss, Mozzarella, Parmesan, Romano, and Gouda. Fondue, made from Upinngil's own swiss - the "Upinnzellar"- will be served at lunch.
Date: Saturday, March 26, 2016, 8 a.m. - 5 p.m.
Making Cheeses of the British Isles
How to make aged sharp cheeses using mesophillic cultures. Cheeses may include: Caerphilly, Cheddar, Dunlop, and Wensleydale.
Date: Saturday, April 9, 2016, 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 series. Participants should wear footwear suitable for standing on wet floors, hair restraints, and smooth clothing (no fuzzy sweaters).