Can’t whey-t to experience home cheesemaking? In this class, we will explore the basics of cheesemaking, cover food and cheesemaker safety, terroir (environment, land, climate), milk, direct acidification and starter culture, bacteria, and other aspects of cheesemaking. We will create a list of supplies and ingredients, much of which are common household items. We will make several types of cheese, including simpler cheeses like mozzarella and ricotta and more complex cheeses like feta and halloumi.

Physical ability note: There will be periods of standing and use of hands for stretching curds. Students with physical limitations should contact North House and inquire about workspace accommodations. 

A materials fee of $85-$120 will be due to your instructor in class.

This course is open to students ages 14+. Youth ages 10-13 are welcome to register with an adult. Adult/child pairs will complete one project and pay one materials fee. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

Required Tools

• Closed toe, sturdy shoes that cover the entire foot.
• Hair tie, hat or other device if your hair requires containing.
• Two (2) Quart (or multiple pint) wide mouth jars with lids.
• Food Grade Rubber gloves

Optional Tools

• Any cheese making tools that you want to bring
• Containers to transport cheese home. Plastic bags will be provided.
• Any books or references on cheesemaking. Please have your name on the item.