One Gallon Wonders!  

May 16th Or August 15th  9am-4pm (CST)

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 this workshop make an impressive cheese with around a gallon of milk. Their great value and show stopping taste are sure make them a staple in your cheese repetroire.

 

After covering the basics of cheese making and the equipment required, we'll dive into making four distinctly different cheeses.  You'll learn to make Cabecou, a soft button of goat milk cheese marinated in different flavored olive oils. Next, is Hearts of Gold, a beautiful heart shaped bloomy rind goat milk cheese. 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

Scheduled Class Dates:  May 16, 2020 or August 15, 2020
 

 

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

May 2 or July 25     9am-4pm (CST)

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 distinctly 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.

Scheduled Dates:  May 2, 2020 or July 25, 2020

Price Per Person: $135.00 

 

The Softies! Four Great Cheeses for the Quick at Heart

August 29th      9am-2pm (CST)

Everyone loves a great fresh soft cheese! This class covers four distinctly diff​erent soft cheeses that are not only produced in a relatively short period of time but also do not require a lot of equipment. These recipes go from start to finish in under two days and during that time only require brief periods of time that you're actually doing something other than waiting for cheese magic to happen. Folks, it just doesn't get much easier than this in the cheese world!

First up is Boursin. This popular French classic with lemon, garlic and herbal highlights  is a crackers best friend! Next is Fromage Blanc, a really rich cream cheese that puts the store bought version to shame. Then we'll make Squeaky Curds, the pop in your mouth darling of the midwest cheese scene. And last but not least, we'll explore farm fresh Chevre and beautiful herbal chevre buttons.

This workshop is a great overall class for beginning cheese makers. Not only will you increase your appreciation for cheese but you'll gain the confidence to test newly found cheese making skills at home.  Price of class includes hands on instruction, detailed recipes, & refreshments.

Scheduled Class Date: August 29th         Price per Person: $110.00

 

Moooo-Exploring Cow's Milk Cheese

September 19 or October 24     9am-4pm (CST)

 This class explores the basic's of making cheese with an emphasis on setting up your kitchen and review of equipment followed by a fast paced hands-on class exploring the different techniques required to make Feta, 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 .

 

You'll see these cheeses at various stages of development and learn techniques that will give you the confidence to follow the recipes. 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.

Scheduled Date:  September 19 or October 24th 2020         Price Per Person: $135.00

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All Things Goat! It's So Much More Than Chevre
June 6, 2020   9am-4pm (CST)

When I tell people that I make goat cheese, they often think solely about fresh chevre-the soft goat cheese that restuarants put on salads and is available in plastic packages at the grocery store. But there's so much more to offer in goat milk cheese. 

 

In this class, we explore four different styles of goat cheese including Cabecou-a soft goat button cheese marinated in different flavored olive oils, Hearts of Gold-a beautiful heart shaped bloomy rind cheese with a twist. Tasty Tidbits-a pressed cheese in the style of Havarti that is both washed curd and washed rind. And yes, the classic chevre including beautiful chevre buttons. It's a full day of all things goat!

 

Designed for the basic and intermediate cheese maker, this class is perfect for the curious cheese foodie or individuals with access to farm fresh goat milk. We'll review the basics of cheese making, equipment required and then plunge into making cheese. Plan on a full day of hands-on learning. Price includes instruction, detailed recipes, lunch & refreshments. 

Scheduled Date:  June 6, 2020        Price Per Person:  $135.00

Without a doubt, when you make bloomy rind cheeses, your friends and family will be envious and impressed! Bloomy rind cheeses are familiar to most people due the ever popular Brie and Camembert. But there's so many other interesting cheeses in this category. This class focuses on how to get past the mystery of their "bloomy" rind skin and how to encourage their creamy, yummy interior. And, as a added bonus, each recipe is economical to make because for around a gallon of milk, you get 2-6 scrumptious pieces of cheese. Anyone who's purchased a bloomy rind cheese at the local cheese shop knows that's a good deal!

First up is the mixed milk Robiollini-the petit version of Italian Robiola. Next is the goat milk Valencay-the Napolean inspired pyramid shaped cheese from the Loire Valley. Then we'll tackle my own Hearts of Gold-a beautiful heart shaped goat milk cheese. And last but not least is Mont d'Cumberland-my take on the cow milk French/Swiss Mont d'Or-an impressive bloomy cheese encased in whisky soaked spruce strips. Each of these bloomy's are show stoppers on a cheese plate and easier to make than you think!

Price of the class includes a full day of hands on instruction, lunch, refreshments and detailed recipes.

Scheduled Date:  July 11, 2020         $135.00 per person

It's Blooming Bloomy's! Exploring Cow and Goat Milk Bloomy Rind Cheeses

July 11, 2020    9am-4pm (CST)

Y'all Come Back Now! New Recipes for 2020 

June 20, 2020   9am-4pm (CST)

We are blessed to have many repeat workshop attendees. This class of new recipes for the 2020 season is dedicated to you! There's one goat milk cheese, one mixed milk cheese and two cow's milk cheeses. Soft, pressed, bloomy's- a little something for everyone-even if you've never attended one of our workshops.

First up is goat milk Hearts of Gold-a heart shaped bloomy rind cheese with a special additive that truly makes each cheese a heart of gold. Next is European style Munster. This slightly tart mother cheese of American Muenster is pressed into beautiful basket weave moulds. Then we'll tackle Robiollini's-the mixed milk petit version of Italian Robiolla. Last but not least is Boursin-the French soft cheese full of lemon, garlic and herbs. Once you taste this homemade version, you'll never go back to store bought!

Price of class includes a full day of hands on instruction, refreshments, lunch and detailed recipes.

Schedule Date: June 20, 2020   9am-4pm (CST)      $135.00 Per Person

Celebrating with Cheese-The Gift of Artisan Cheese

October 3, 2020    9am-4pm

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 are distinctly different and present beautifully as a gift or on a cheese plate. Together, we will make Baby Berts-my take on the classic Double Cream Camembert. Then it's Feta-presented either in a plain brine or marinated in different flavored olive oil.  Followed by Tasty Tidbits-a petit pressed wheel of cheese perfect for the gift basket. Last but not least, we'll do French style Boursin-that lemony, garlicky, herbal spread.

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

October 3, 2020            Price per Person: $135.00

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    Red Gable Cheese LLC

Sparta, TN