search
Your Cart

Cheese Making Workshop - Successful Aging

Regular price $490.00 per person

Cheese Making Workshop - Successful Aging

Regular price $490.00 per person

This workshop provides cheese makers with an in depth understanding of cultures and mold development for successful aging (Affinage). 


From home cheese makers and small farmsteads to chefs and cheese lovers this is a great way to learn how to make and age a fabulous range of semi-soft and hard cheese.

Beginning with raw materials, milk, culture and rennet we'll talk about their roles while moving through the individual cheese making steps three different types of cheese. Each of the three cheeses has been chosen to ideally demonstrate varying aging techniques.

For over two decades Jim Wallace has been developing cheese making guidelines, answering questions, and studying cheese making at home and abroad. During this workshop Jim will welcome you into his cheese lab and aging cellar where he will teach you both cheese making the art of affinage.

Course Includes

    • Two day class from 9:00am to 4:00pm
    • Tasting/discussing styles of surface preparations for aging
    • A sampling of Jim’s wine/beer creations
    • Delicious lunch each day
    • 
Saturday | An array of rind preparations
    • 
Sunday | Bring your own cheese for evaluation/discussion
    • Natural rind | Manchego or traditional Tomme
    • Washed rind | Reblochon or Taleggio
    • Mold ripened | Lactic Goat, Robiola or Crescenza style

Topics Covered

    • Equipment and tools needed for developing your cheese for aging
    • 
 Space requirements for setting up your own aging space
    • 
 Waxing vs preparing for Natural Rinds
    • 
 Salt application and how it changes the rind development
    • 
 Types of culture and molds, their characteristics, and how to get them working through surface development and aging
    • 
 Monitoring and controlling the process by observational methods as well as pH and acid titration
    • 
 Natural rind development and other surface protective options
    • 
 Aging conditions for natural rinds and how to set up and maintain a simple cave

Sign Up

Pick Course Date

Pick Course Date

Add to Wishlist
  • Location
  • Accommodations
  • More Details
  • Reviews

Classes are Held at:

11 High Street, Shelburne Falls, MA 01370

Local Accommodations:

Shelburne Falls

  • Dancing Bear Guest House
    413-625-9281
    dancingbearguesthouse.com
  • Kenburn Orchards
    413-625-6616
    kenburnorchards.com
Ashfield
  • Bulfrog
    413-628-4493
  • Glass Porches
    413-628-0056
Buckland
  • Bird's Nest
    413-625-2151
    birdsnestbnb.com
Conway
  • The House in Pumpkin Hollow
    413-369-6007
    hidden-hills.com/thehouseonpumpkinhollow
Greenfield
  • Hampton Inn Suites
    413-773-0057
  • Days Inn
    413-774-5578

Workshop Details:

If you have taken our 201 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 focusing on the making and aging.
 Each day runs from 9am-4pm on both Saturday and Sunday.

This workshop is for anyone who wants to improve their cheese making skills, learning to make a range of fabulous semi-soft and hard cheeses. Whether you are a home cheese maker, small farmstead, or chef wanting to improve your knowledge of cheesemaking.

In addition to the the How and Why way of making a cheese this Class goes deeper into aging options, focusing on the cultures (yeast/bacteria/molds), process, and most importantly the care and feeding of cheese in the aging room (Affinage) that takes your efforts to the perfect degree of ripeness, including:

-Developing and maintaining the proper moisture/temperature to develop a good rind.
-Post pressing care.
-Monitoring and encouraging the surface development or brushing/washing rinds to keep them clean.
-Determining when they reach the final development.
Troubleshooting when things go wrong.

At the end of the two days, Jim will have taken you through these processes while making these very different cheeses so that you will be prepared for the perfect aging, plus you will have tasted a lot of really great cheese and a really great information packed weekend.

From this class you will have the background to move ahead into aging many of the delicious cheeses you aspire to make.