Event

A,B,C Fall 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) Saturday, September 15, 8am-5pm, Making Soft Cheeses, $80

*** Cheeses we can learn to make: Camembert, Farmer's cheese/Cream cheese, Brie, Blue, Chevre.

*** CANCELED B) Saturday, October 13, 8am-5pm, Making Hard Cheeses, $80

*** Cheeses we can learn to make: Cheddar, Monterrey Jack.

C) Saturday, November 10, 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.