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Cheese Making Workshop 201

Cheese Making Workshop 201

Regular price $525
Regular price $525
  • Select DateMay 14th & 15th 2022
    • April 16-17 - Sold Out
100% No-risk money back guarantee
5 19 reviews


Proof of covid-19 vaccination will be required.

This workshop is for anyone wanting to get to the next step in cheese making. Whether a home cheese maker, small farmstead, chef, or simply a cheese lover wanting to know more, you can learn how to make a fabulous range of semi-soft and hard cheese.

Beginning with raw materials, milk culture and rennet, we talk about their roles, then move through the individual cheese making steps, and learn how cheese can be aged to perfection.

From this class you will have the background to make many of the delicious cheeses you find at the store.

Course Includes

    • Two day class from 9:00am to 4:00pm
    • Delicious lunch each day
    • Tasting and discussing various styles of cheese
    • Making Brie/Camembert, Traditional Cheddar and Vacha Toscano

Topics Covered

    • Equipment and tools needed for cheese making
    • Space requirements for home and small dairies
    • Types of milk and how they are different to work with
    • Types of culture, their characteristics, and how to use them
    • Monitoring the process by pH and acid titration measurement
    • Control of final acidity and moisture content of cheese
    • Salt application and how it changes the cheese
    • Wax vs natural rinds
    • Aging conditions and how to set up and maintain a simple cave

Types of cheese

Specific Types of Cheese Being Covered


The secrets of this buttery beauty we all love is really accomplished in the final stages of draining and aging. We will be going into the details of getting that white cover and the silky soft texture we need.

Traditional Cheddar

This is the real deal where we go through the process of cutting the ripening curds into slabs and finish with a cheese either ready to wax or cover with a cloth bandage (traditional English process). We will also discuss the role that moisture variation makes in ripening and flavor development.

Vacha Toscano

The name here is simply cows milk cheese from Tuscany. It is a simple Tomme or Toma style cheese produced by villages throughout the world . This is the cheese I would make if I had to make just one. With variation in process it can be made to be eaten in 10 days or aged for months to years. It takes pepper, herb, and spice additions extremely well and can be made from cow, goat, or ewes (pecorino) milk.


If you have taken our 101 cheese making class, or have already started making cheese at home and would like to improve your craft, Jim will lead you there during this class. This is a two day workshop and runs from 9am-4pm on both Saturday and Sunday.

This workshop is for anyone who wants to get to the next step in cheese making, learning to make a range of fabulous semi-soft and hard cheeses. Whether you are a home cheese maker, small farmstead, chef, or you just really love cheese and want to know more about it, this is the class for you.

We will begin with the raw materials (milk-culture-rennet), talk about their roles, move on through the individual steps (the How and Why!), and learn how they can be aged to perfection. At the end of the two days, Jim will have taken you through this process making three very different cheeses, you will have tasted a lot of really great cheese and generally had a really fun-tabulous time.

From this class you will have the background to move ahead into making many of the delicious cheeses you find at the store and your neighbors will hunger for more when you serve your sumptuous new delights.

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Marea T.
United States United States

I took Jim's Advanced Cheesemaking Class over the October 16-17 weekend. I highly recommend this class to anyone seeking to up their cheesemaking game. There really is no substitute for watching a pro in action and being able to ask questions throughout the process. It was really helpful to be able to smell, taste, and feel the cheese as it transforms from milk to curd. We had a tour of Jim's cave and were lucky enough to sample some fully-aged versions of the types we were making. We were a small group of 11 students, so there was plenty of opportunity to ask questions and learn from each other, too. And we ate well--Robin's lunches were delicious and nutritious. To top it off, Shelburne Falls is incredibly beautiful and vibrant, especially with the fall foliage. I look forward to taking another class in the future!

Charles D.
Canada Canada
201 Cheese Making Class was Outstanding!

I participated in the 201 Cheese Making Workshop held in Shelburne Falls over October 16-17, 2021. I thoroughly enjoyed the class! Jim Wallace is a friendly, personable man who possesses a very deep knowledge and experience of cheese making. He continually brought his extensive knowledge to bear while making Cheddar, Camembert and Vacha Toscano. These individual efforts were enlightening, interesting, and allowed our participation to make the cheeses. This gave some individuals the experience of actual mentored experience, while it gave all of us observational demonstrations. Jim is quite knowledgeable, but spoke to us understandably, even through technical discussions. I enjoyed this very much. Course material was supported in some general notes, which I found to be quite helpful and supportive. I learned better techniques in many of my efforts, that I will take home and apply in my own kitchen. The class size was 11 students, which I felt was optimal in many respects. I made acquaintances with several fellow cheese makers. I got feedback on my own cheese samples from them, and I learned about their own experiences making individual cheeses. I found all peer discussions to be supportive, inclusive, and frankly amicable as fellow cheese makers. The facilities at Jim’s home were fine examples of what we all need to do in our own kitchens, basements and caves. I especially enjoyed seeing Jim in his own environment, namely the making of the cheese, double boiler, etc as well as the extensive cave he has for his affinage efforts. I would recommend highly that experienced cheese makers take the 201 course offered at New England Cheese Making Supply Company. It likely sells out quickly, so any availability should be taken advantage of in registering for one of these classes.

Fred D.
United States United States

Jim Wallace must love teaching about making cheese as much as he loves making it. He is a wealth of knowledge and experience. There is no question too simple or too sophisticated, or repeated too often, that he will not answer to your satisfaction. Two days with Jim will shave years of trial and error and cross referencing cheese recipes off of your development as a cheese maker. More importantly, while you can read about times, temperatures, and curd sizes, if you witness Jim perform and narrate the process, you will understand the reasons behind the process and how to transpose recipes onto to outcomes at every stage. You will gain the knowledge and courage to embrace the variation and flexibility in any process. It was a privilege to have Jim share his knowledge, experience, and enthusiasm.

Awesome workshop!

This was a great workshop! The atmosphere was very informative but relaxed. Jim has so much knowledge that he shares naturally, drawing me in and making me feel like I can make great cheese at home! Everyone was engaged asking questions that we all learned from. I highly recommend this work shop, it will make you a better cheese maker! After returning home I was energized to to jump right in and made three types of cheese within a week! On another note Robin makes a fabulous lunch!

Naomi H.
United States United States
Plenty to learn from "The Cheese Whisperer"

I can't recommend this workshop highly enough. Jim's knowledge and insight, bought by years of experience as well as the seeking out of other experts worldwide, means that at every step of the process you will learn something new, and begin to understand the whys instead of just the hows. I immediately began to realize that following recipes or protocols for cheesemaking might get you some cheese but to refine what you have been doing to make it better, you need to learn more deeply. Jim's expertise extends throughout virtually every aspect of cheesemaking, at least every aspect that was brought up by the students throughout the workshop, in addition to the many points that he emphasizes himself. Just a 30 second consultation with Jim on why some of my epic fails happened not only solved those long-term mysteries but also gave me highly constructive insight on how to avoid those fails in the future. I left with a long list of things that I should think about doing differently, some pride that I have at least made it this far on "blind" recipe-following, and definitely a greatly stimulated interest in exploring the making of more and different cheeses beyond what I had been making. By cheeses will now be differentiated between BCW (before cheesemaking workshop) cheese and ACW (after cheesemaking workshop) cheese. It was also a great pleasure to travel to the beautiful little hamlet of Shelbourne Falls and to enjoy the hospitality of Jim and Robin, and also to meet the other students with their varied backgrounds, cheese expertise, and other interests. Worth every penny, and worth every second.