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Cheese Making Workshop 201

Regular price $490.00 per person

Cheese Making Workshop 201

Regular price $490.00 per person

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

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Classes are Held at:

11 High Street, Shelburne Falls, MA 01370

Local Accommodations:

Shelburne Falls

  • Dancing Bear Guest House
  • Kenburn Orchards
  • Bulfrog
  • Glass Porches
  • Bird's Nest
  • The House in Pumpkin Hollow
  • Hampton Inn Suites
  • Days Inn

Workshop Details:

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.


Customer Reviews

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Sandy Weber

Learn from a Master

I've been making cheese for about 3 years. Everything I've done has been learned by reading a recipe or a book. By taking Jim's course I was able to understand the organic process of making cheese and now feel more comfortable with what happens in the vat and mold. The class gave me new insights into the process and reinvigorated my desire to make cheese. It will also help me to improvise a bit with my own cheeses. I highly recommend the class. It was great to meet other cheesemakers and get feedback on our own cheeses, too. Jim and Robin are great hosts. The whole weekend was fun and informative.

Thorarinn Egill Sveinsson

The Best Cheese Class Ever…

Sept 22.- 23. 2018 I have been in the dairy industry all my life - in fact longer - because my father was a dairy technician too ! For many years I have admired the work of Jim Wallace and been thinking about taking these courses. Finally I did take the flight from Iceland to Boston and spent the weekend in Shelburne Falls. This is the best thing I have done for a long time. Everything worked out as planned. An incredible nice group of nine students where guided through the mysteries of cheese making by Jim and taking care of at lunch hours and all practical things by his wife Robin. I must say : If you think about cheese - think about Jim. He knows it all and has a wonderful way of sending his knowledge to his students. On a scale from 1 - 10 , there is now doubt that he will get 11 !! We made 4 different types of cheese and the different technology of making them thought me a lot - which I thought I knew - but know I know I KNOW ! From this we discussed a whole lot of cheeses and milk products. Everyone needs a restart now and then, This definitely was my restart. I recommend everyone to take Jims class. Does not matter on which level your knowledge is. You will always learn a lot and enjoy the creative environment and discussions. All my thanks to Jim and Robin - and my fellow students. I will go back home a richer man than before. I am already planning the next steps and will certainly come back again. Thanks to all of you !! Thorarinn Egill Sveinsson



On April 21st & 22nd I attended Jim Wallace’s two day workshop on cheesemaking. I am an Artisan home cheese maker and have studied and read five different books on cheesemaking over the past five years. I have also attended two other one day workshops four years ago. In addition I have previously talked with and visited several Artisan and farmstead commercial cheese makers about their education and workshops they attended (not Jim’s). I chose Jim’s because of his extensive knowledge of so many different types of cheese he makes and the recipes he has for New England Cheesemaking. It’s very difficult for me to put into words how incredibly knowledgeable Jim is. He is able to communicate the science of cheesemaking into a lay persons understanding of the intricacies of manipulating milk through the process of a finished cheese. This starts with the diet of the animals, the many types of milk and their respective qualities through the many processes of cheesemaking itself including the final affinage of the many different types of cheeses. For myself it was an incredible learning experience of all the very intricate and subtle ways in the process cheesemaking that will contribute to a tasty, excellent finished cheese. His critiques of our individual cheeses we brought to class was nothing short of astounding. He could tell how the milk itself was processed, the amount of cultures used and the amount of rennet used to make the cheese. If you want to really understand what goes on in that cheese pot while making artisan cheeses and how to manipulate everything involved a hands on standpoint versus just a scientific standpoint you would do well to attend one of Jim’s classes. I think all of the people that attended left the class with a new understanding of the entire cheesemaking process. In closing I would like to say Jim and his wife Robin are truly wonderful hosts and Robin’s lunches are the best. Thanks so much!


Highly recommend this class to anyone who wants to boost their skills

I recently took Cheese Making 201 with Jim and cannot say enough about this wonderful experience. The atmosphere was extremely friendly and welcoming. By the end of the weekend I felt more like a welcomed friend than a student. The class was at Jim’s home and personal cheese lab and cave. The hospitality shown to us by Jim and his wife, Robin was beyond compare. The lunches Robin prepared rivaled any establishment serving fresh and wholesome lunches. We were treated to wonderful and unique samples of handmade cheese and beverages. Jims knowledge of cheese making and the history of cheese is very extensive and he is very effective at passing on his knowledge and skill. Our class was involved in the hands on production of three cheeses requiring different techniques. We were strongly encouraged to take pictures and ask questions. What I learned in this class has already improved my ability to make quality cheese. I was able to identify over a half dozen ways to improve my equipment and technique. I labeled this my “oops” page. I also gained a greater understanding of how milk, culture, rennet and other ingredients affect the development of the final mature cheese. Rind development, a particular challenge for me, and cave set up were also discussed and my home set up has already improved dramatically. Part of the class is the ability to bring a sample of your own cheese for evaluation. This was a friendly, supportive and non-judgmental experience. It was incredibly empowering and educational! Another benefit of the class is meeting fellow cheese makers from different experiences and sharing information and stories with them. Some emails have already been exchanged and hopefully productive and fun new friends. It’s only been a week since the class but I’ve already made major changes to my cheese making equipment, set up and process. I made my first cheese since taking the class last weekend – Jim’s Hispanico – everything went well and it looks great. Now the hard part – waiting!

Patti L.

Amazing workshop!

Just came back from Jim Wallace’s 2 Day 201 Workshop (April 2018) and all I can say is “WOW”! Anyone interested in cheesemaking needs to attend this workshop. Jim is a fantastic teacher who is able to break down the complex process of cheesemaking and answer all your questions. If you have made some fresh cheeses at home and want to take the next step this course is for you. Jim’s passion for cheese shines through as he shows his students how to make several cheeses from start to finish. He explains how to use cultures and rennet, how to make adjustments when things don’t go as planned. He explains milk ( types and seasonality), how to mold and press cheese, brining, waxing, bandaging, as well as affinage. Such a wealth of information and tips! I have read several books and tried recipes at home, but nothing can replace learning first hand from an experienced cheese maker working his craft! Thank you Jim and Robin for a wonderful weekend! Looking forward to taking another workshop in the future!