Red Gable Cheese Workshops is excited to be back in full swing this year offering cheesemaking workshops with both cow's milk and goat milk. Below are outlines of all the classes we will offer during the 2022 season.

 

We are commited to providing a hands-on learning experience, so all classes are limited to six participants. Classes are conducted in our specially designed cheese kitchen and include plenty of hands-on cheese making, detailed recipes, lunch & refreshments.

When you've selected your class, click here to go to the scheduling page 

One Gallon Wonders!

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Who knew such little milk could make such great cheese? This workshop is dedicated to the one gallon wonders! Each of the four cheeses we cover in these workshops make an impressive cheese with around a gallon of milk. Their great value and show stopping taste are sure to make them a staple in your cheese repertoire.
 
For the June 18th class, we'll cover all goat milk cheeses.
First up is Chevre and beautiful Chevre buttons. Next is Cabecou-a rich button of goat cheese marinated in different flavored olive oils. Last but not least, we'll explore two bloomy rind cheeses-Valencay-a pyramid shaped cheese and our own Hearts of Gold-you guessed it, a beautiful heart shaped cheese.

The August 13th or October 8th workshops will concentrate on all cow's milk cheeses.
You'll learn to make Fromage Blanc-a really rich cream cheese. Next are Baby Berts, my spin on the ever popular Double Cream Camembert. Then we'll explore Squeaky Curds-the quick and easy darling of the midwest cheese scene that provides instant cheese gratification. Last but not least, French Boursin-a lemony, garlicky, herbal spread. Once you make Boursin at home, you'll never go back to the store bought version!

 
Cost of workshop includes hands on instruction, detailed recipes, refreshments and lunch.
Price Per Person:  $135.00 Per Day

All Goat Milk Cheeses Saturday, June 18th  9am-4pm
OR
All Cow Milk Cheeses Saturday, August 13th  9am-4pm
OR
All Cow Milk Cheeses Saturday, October 8th 9am-4pm


 

 

"I Ain't Got No Cave, Man" (Or Woman!)

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Sometimes people just want to explore the world of cheese without investing too many dollars in equipment.  A "cave"-generally a beverage or wine refrigerator used to age cheese is one of those items that some might want to delay spending money on until their cheese hobby becomes a full fledge habit.

Sooooo, here's the workshop for you! We'll explore four delicious cheeses that do not require an aging cave. Each is relatively light on equipment and supplies required to make the cheese.  As an added bonus, you can use high quality store bought milk to make each one of them.

First up is Feta. Stored in a brine solution, it's not only super tasty but a great value for your money and it keeps in a brine solution for months. Next is Squeaky Curds. If you're from the midwest, you know these are a staple on the cheese scene and the instant gratification of making them and immediately consuming the "squeak" is hard to beat.

Next, we'll make French style Boursin-a lemony, garlicky, herbal spread that is a crackers best friend. Last but not least, everyone needs a good Fromage Blanc-a really rich cream cheese that puts the store bought version to shame.

This workshop is designed for the curious foodie beginning their cheese making journey. Price of instruction includes hands on instruction, detailed recipes, refreshments and lunch.

Price Per Person: $135.00

Saturday, July 23rd OR Saturday, September 10th

9am-4pm

 

Moooo-Exploring Cow's Milk Cheese

 This class explores the basic's of making cheese with an emphasis on setting up your kitchen followed by a fast paced hands-on class exploring the different techniques required to make Feta-a salad's best friend, Fromage Blanc-a rich cream cheese style cheese, Coeur de Beurres-a beautiful heart shaped bloomy rind and European style Munster-a beautiful slightly tart cheese pressed in basket weave moulds .

These four cheese processes are distinctly different so you'll learn multiple techniques to help build your cheese making repetroire.
 
And best of all, these delicious recipes can be made with either high grade store bought milk or your own farm fresh milk. 
 
Price includes hands on instruction, detailed recipes, lunch & refreshments.

         Price Per Person: $135.00
Saturday, May 7th OR Saturday, August 27th
9am-4pm

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Celebrating with Cheese-The Gift of Artisan Cheese

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This workshop is designed for the person who wants to give homemade cheese as a gift or simply simply wants to have a beautiful artisan cheese plate for special ocassions. In addition to detailed recipes, a timeline is provided for starting each of the four cheese recipes so that your gift basket or cheese plate is ready to go on a specific date. Perfect for the upcoming holiday season, weddings, birthdays or anniversaries.

During the class, you will learn how to make four cow's milk cheeses that present beautifully as a gift or on a cheese plate. Together, we will make Baby Berts-a petit version of the classic Double Cream Camembert. Then it's Feta-presented either in a plain brine or marinated in different flavored olive oils.  Followed by European style Munster-a slightly tart pressed cheese done in a basket weave mould. Last but not least, we'll make a French style Boursin-a  lemony, garlicky, herbal spread perfect on crusty french bread or a buttery cracker.

Price of class includes hands on instruction, detailed recipes, lunch & refreshments.

 

Price per Person: $135.00

Saturday, September 24th OR Saturday, October 22nd

9am-4pm

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The Impatient Cheese Maker

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This workshop is designed for the impatient cheesemaker! While making cheese does take some patience, these cheeses are relatively short on the time spectrum to make some really delicious cheese.

 

This workshops explores both cow's milk and goat milk cheeses. First up is cows milk Feta. Not only is this a great value but it puts the store bought version to shame. Next is cow's milk Fromage Blanc-a really rich cream cheese that is yummy both plain or with herbs and/or spices. We'll then learn how to make the infamous goat milk Chevre along with beautiful Chevre buttons. Last but not least is Cabecou, a goat cheese marinated in different flavored olive oil marinades. 

Price of class includes hands-on instruction, detailed recipes, lunch and refreshments.

Price per Person: $135.00

Saturday, June 4th OR Saturday, July 9th

9am-4pm