Please See Our 2019 Meeting Schedules and Special Events Lineup Below

• Chef Kenneth Trout, CEC, CCA, AAC, President @ 609-354-2011
  David Goldstein, Chairman of the Board @ 609-374-6558
  Chef Wolfgang Geckeler, CEC, HGT, AAC, HOF, Treasurer, @ 609-470-4860
  Chef George Kralle, First VP @ 609-287-1017
  Chef Kelsey Jackson, 2nd VP @ 609-344-2200
  Chef Guy Dunagan, Scholarship Chair @ 609-713-0072
  Chef Maggie Feairheller, Recording Secretary and Website, @ 609-703-6159
  ***Our PCASJ Correspondence Secretary, Ms. Meg Trout will also be available @ 609-354-2010.

Our three-day Artisanal cheesemaking class is a comprehensive, fun-filled, hands-on course which provides an in-depth knowledge of the history and principles of artisan cheese and cheesemaking. By the end of the weekend, students will have the skills and confidence to make the cheeses they love to eat in their own kitchens, and many of our students have gone on to have successful commercial cheese businesses. This class is designed for those with little to no experience, but it is structured so that students with experience can take their cheesemaking craft to the next level.
We make at least seven different cheeses that cover a broad spectrum of cheesemaking techniques. A typical list for this class is: a soft ripened "Chèvre-style" cheese, Quark (a dessert superstar), a super soft and creamy whole milk Ricotta, traditional whey Ricotta, a delicious and super reliable Feta (students/clients of ours recently won a major award with this recipe!), a beautiful Trappist-style (semi-hard, pressed, and washed rind variety), Indian Paneer (very versatile!) as well as a series of incredible techniques that results in Crème Fraîche as well as several other surprise twists.
With this list of products, we cover a host of cheesemaking principles including: milk sources and how to assess milk quality, the importance of raw milk, the differences in cheesemaking with raw and pasteurized milks, hygiene & sanitation, microbial cultures and rennet, salting and brining, detailed pressing techniques, accessing proper and cost-effective equipment, the magic of cheese aging, cheese and wine pairing, cheese marketing, and much more.
Best wishes,
Larry and Linda
Three Shepherds Farm
Dr. Larry & Linda Faillace
108 Roxbury Mountain Road
Warren, VT 05674
Tel: 802-496-3998

www.ThreeShepherdsCheese.com
Cook 175
19 hours $595.00
Friday 3 to 8
Saturday 8 to 3
Sunday 8 to 3