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Event
Workshops A,B,C - Spring 2012: Massachusetts Cheese-making Workshop Series
Upinngil Farm, 411 Main Road, Gill, MA
- Instructor: Cliff Hatch of Upinngil Farm is a diversified farmer who runs a raw milk dairy and is a cheese-maker.
A) FULL Saturday, March 10, 8am-5pm, Making soft Cheeses, $80
*** Cheeses we can learn to make: Camembert, Farmer's cheese/ Cream cheese, Brie, Blue, Chêvre.
B) FULL Saturday, April 14, 8am-5pm, Making Hard Cheeses, $80
*** Cheeses we can learn to make: Cheddar, Monterrey Jack.
C) Saturday, May 12, 8am-5pm, Making Dipped Curds and Italian Cheeses, $80
*** Cheeses we can learn to make: Parmesan, Fontina.
Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. We'll cover as many cheeses as possible during each workshop period. Participants in workshop A will be given samples of soft cheese to take home and practice aging. This may or may not be possible for workshop B and C, because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring 2 gallons of milk to make into cheese.
For more info on the workshop series click here.
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LocationUpinngil Farm (View)
411 Main Road
Gill, MA 01354
United States
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