Culinary Workshops: Artisanal Cheese Making

November 08, 2019 - November 10, 2019

@ Mays Landing Campus

Open to Public

With Larry and Linda Faillace, Owners, Three Shepherds Farm in Vermont. Enjoy three fun-filled days immersed in the fascinating world of cheese with our Artisanal cheese making class! You will learn the principles of great cheese making as we make at least seven different cheeses and focus on topics such as milk sources and how to assess 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 cheese making manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make excellent cheese! To ensure plenty of hands-on experience, each class is limited to 10 students.

COOK-175 (19 hours)
Fee $595
Section MW01-Mays Landing Campus
Friday, November 8, 3-8 p.m., Saturday, November 9, 8 a.m.-3 p.m. and
Sunday, November 10, 8 a.m.-3 p.m.

For more information or to register, call 609-343-5655

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