Introduction to Cheese-Making: Making Soft Cheeses

Cost:
NOFA/MOFGA Member – $100 General Public – $130

*add $10 for walk-ins

Description:

This all-day, hands-on workshop is ideal for the beginning cheesemaker. Using fresh grass-fed pastured milk from Upinngil farm, Cliff Hatch, veteran farmer and cheese artisan, will guide you through the process of making a number of simple cheese such as Camembert, Chevre, Brie, and Blue cheese. Along the way, we’ll talk about the process and history of cheese making and how different cheeses are made. With your palette sharpened and techniques honed, you’ll be ready to make your own artisan cheese.

Workshop space is very limited. Please register ahead of time to secure your space!

About the Instructor:

Clifford Hatch comes from a tradition of New England family farming that reaches back to the early seventeenth century. Cliff grew up on his family’s farm in Granby, MA. After college, he obtained culinary training and embarked on a career as Chef de Cuisine, first at the Deerfield Inn and later at the Rhode Island Country Club. He has been farming in Gill since 1988.

Register Online Now or Mail In This Registration Form

More Info:

The farm will provide a simple lunch of bread and cheese. You are welcome to bring something to share (or a bag lunch for yourself if you prefer).

Wear clean, non-fuzzy clothing and practical footwear that can get wet. Consider wearing layers, as the cheese room can get quite hot

For information on our refund and inclement weather policy, click here.

For questions contact Dan Bensonoff, education events organizer, at dan@nofamass.org or 860-716-5122