This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)
Making hard cheese in Seattle
We will make hard cheese in the class, most likely a Gouda. As we make the cheese we will talk through the steps involved in making almost all hard cheeses-from adding starter culture to aging- and we'll delve into the chemistry you need to understand to make quality cheeses. We'll discuss sources of cheesemaking equipment, starter cultures, rennet, cheese presses, etc. with an emphasis on simple low tech solutions. We'll also eat some of the instructor's homemade cheeses and evaluate them. This class is limited to 16 students and will run for 3.5 hours.
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Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program.