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) <b>FULL</b> 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) 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 <a href="http://www.nofamass.org/programs/extensionevents/cheesemaking.php">click here.</a>