{"id":5100,"date":"2013-12-10T08:00:07","date_gmt":"2013-12-10T13:00:07","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=5100"},"modified":"2014-03-26T12:41:45","modified_gmt":"2014-03-26T16:41:45","slug":"always-learning","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/always-learning\/","title":{"rendered":"Always Learning"},"content":{"rendered":"

Buying cheese is great,<\/strong> but it always seems to taste better after getting your hands dirty (or curdy, rather). The chemistry behind cheesemaking can make it a tricky process for beginners. Luckily, there\u2019s no shortage of educational opportunities to broaden your caseophilic horizons.<\/p>\n

Ricki Carroll, who teaches Cheesemaking 101<\/a> at the New England Cheesemaking Supply Company, gets a kick out of introducing people to cheese in a whole new way. \u201cI get people excited,\u201d she says. \u201cI introduce them to the art and then they get into the science.\u201d<\/p>\n

There are cheesemaking courses tailored to foodies looking for a hobby, hobbyists looking for a career, and anyone else just looking to have fun. We\u2019ve rounded up a handful of cheesemaking courses offered across the United States, guaranteed to give everyone from beginners to professionals a better understanding of the industry.<\/p>\n

Green Lotus Studios<\/a><\/h3>\n

Jacksonville, Florida\u2019s Green Lotus Studios<\/a><\/strong> offers creative, DIY-friendly classes (Kombucha workshop, anyone?). The goat\u2019s milk cheesemaking class gives beginners the chance to make ricotta, cottage cheese, mozzarella, and yogurt. Students even learn some history and folklore (such as how goat cheese may have been invented on the back of a camel).<\/p>\n

Mountain Goat Lodge<\/a><\/h3>\n

Hobbyists looking for a relaxing weekend getaway will love the cheesemaking class offered at the Mountain Goat Lodge<\/a><\/strong>. Located outside scenic Salida, Colorado, this bed and breakfast offers the perfect setting for making fresh ch\u00e8vre, mozzarella, ricotta, feta, queso fresco, or yogurt\u2014after milking the goats, of course. Participants may enroll in the class with or without an overnight stay.<\/p>\n

The Cheesemaker<\/a><\/h3>\n

Conducted by Steve and Mary Jo Shapson in their Mequon, Wisconsin, home, The Cheesemaker<\/a><\/strong>\u2019s weekend workshop teaches 10 to 12 students the principles behind making Camembert, blue cheese, feta, cheddar, and more during one very full day. Participants return the next morning to pick up their masterpieces as well as complimentary cheesemaking kits.<\/p>\n

New England Cheesemaking Supply Company<\/a><\/h3>\n

\u201cCheese Queen\u201d Ricki Carroll has taught a beginners\u2019 cheesemaking workshop from her Ashfield, Massachusetts, home for more than 30 years. In seven hours, Carroll\u2019s students learn to make farmhouse cheddar, queso blanco, mascarpone, ricotta, and 30-minute mozzarella. Classes include lunch and a sampling of the cheeses already made that day.<\/p>\n

The Cheese School of San Francisco<\/a><\/h3>\n

The Cheese School of San Francisco<\/a><\/strong> offers classes from August through December. The Cheesemaking for the Extreme Hobbyist course is especially suited for those who want to learn more about the science of the craft. In addition to hands-on and lecture-style sessions during the five-hour class, there\u2019s also plenty of tasting.<\/p>\n

Bedford Cheese Shop<\/a><\/h3>\n

Brooklyn\u2019s Bedford Cheese Shop<\/a><\/strong> offers endless events and short classes focused on cheese, but here\u2019s a twist: the Want to be a Monger? course gives a glimpse into a career behind the counter. Students learn essential cheesemonger skills, such as identifying cheeses, describing their qualities, and cutting them.<\/p>\n

Vermont Technical College<\/a><\/h3>\n

A five-day Food Safety and Artisan Cheesemaking course offers a scientific perspective on the craft. The week begins with an overview of milk chemistry and ends with a workshop on quality control. In between, students get hands-on lessons in making fresh acid-coagulated, semi-hard, and bloomy-rind cheeses.<\/p>\n

Washington State University<\/a><\/h3>\n

WSU\u2019s Cheesemaking Shortcourse is ideal for experienced cheesemakers looking to gain a deeper understanding of the industry. Generally held in early March, the course covers technical topics such as filtration and regulatory issues, in addition to more whimsical concepts, such as \u201cflavor discoveries.\u201d A full day is dedicated to making cheese at the WSU Creamery.<\/p>\n

Center for Dairy Research in Wisconsin<\/a><\/h3>\n

The Cheese Technology Short Course at the Center for Dairy Research in Wisconsin<\/a><\/strong> is designed for those serious about pursuing a cheesemaking career. An optional lab session delves into making cheddar, Swiss, and other styles of cheeses. Though the course is held over four days, participants receive six months of credit toward the apprenticeship requirement for the state cheesemaker\u2019s license.<\/p>\n

The College of Marin<\/a><\/h3>\n

The College of Marin<\/a><\/strong>\u2019s Artisan Cheesemaking Certificate Program in the Dairy Arts, developed in collaboration with the California Artisan Cheese Guild and the University of California Cooperative Extension, consists of six classes, taught by a stellar team of instructors (and with support from nearby Cowgirl Creamery<\/a> and Point Reyes Farmstead Cheese<\/a>). Students attend both lectures and hands-on workshops at the college\u2019s Novato, California, campus.<\/p>\n","protected":false},"excerpt":{"rendered":"

Whether you\u2019re pro or a newbie, there\u2019s a cheesemaking course for you<\/p>\n","protected":false},"author":25,"featured_media":5108,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[],"coauthors":[426],"class_list":["post-5100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq"],"acf":[],"yoast_head":"\nAlways Learning - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/always-learning\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Always Learning\" \/>\n<meta property=\"og:description\" content=\"Whether you\u2019re pro or a newbie, there\u2019s a cheesemaking course for you\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/always-learning\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/michele.debczak\" \/>\n<meta property=\"article:published_time\" content=\"2013-12-10T13:00:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-03-26T16:41:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/03\/alwayslearning_featured.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michelle Debczak\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle Debczak\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/always-learning\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/always-learning\/\",\"name\":\"Always Learning - 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