The Art of Aged Sharp Cheese: Making Cheeses of the British Isles

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

*add $10 for walk-ins

Description:

Learn the art and craft of making aged sharp cheeses using mesophilic cultures with veteran farmer and cheese artisan Clifford Hatch. Using grass-fed, pastured milk from his family farm, Cliff will take you on hands-on journey through all the stages of making favorites like Cheddar and lesser-known hard cheeses like Caerphilly, Dunlop, or Wensleydale.

This class, suitable for the beginner and advanced cheese-maker, will give you a new appreciation for the ancient art of making complex, nutrient-dense, and obnoxiously delicious 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