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Cheese Making Workshop 101

Regular price $175.00 per person

Cheese Making Workshop 101

Regular price $175.00 per person

Sarah Carroll, daughter of Ricki Carroll, aka "The Cheese Queen," is passionate about sharing her lifelong knowledge of home cheese making. In this full day, hands-on class you will learn the basics of cheese making while making a basic hard cheese, Whole Milk and Whey Ricotta, Creme Fraiche, Mascarpone, Queso Blanco, 30 Minute Mozzarella and Yogurt.

Course Includes

  • Classes begin at 10:00am and finish around 4:00pm
  • Delicious lunch included
  • Tasting of freshy made cheeses

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Classes are Held at:

16 Nash Hill Road, Williamsburg, MA 01096

Local Accommodations:


  • Fox Crossing Bed & Breakfast
  • Flower Hill Farm
  • Penrose Victorian Inn
  • Quality Inn & Suites
  • The Old Mill Inn

Workshop Details:

The art of cheese making is an ancient one - going back to the beginnings of civilization. Throughout history, this art has been passed down from generation to generation, but in recent years, this family craft has almost disappeared. In 1978 our company set out to reverse this trend, starting with workshops to teach people this wonderful skill. Participants came from around the country, learning techniques and sampling homemade cheeses and other delicious dairy products.

With over four decades of dedication in this field, we have seen a real revival of home cheese making around the world. It has been a very exciting adventure! These workshops help simplify the technicalities of the cheese making process for you. In this beginners class you will have fun exploring the art and magic of home cheese making. At the end of the workshop you will leave feeling confident about making all different types of delicious cheese in your own kitchen.

Customer Reviews
5.0 Based on 7 Reviews
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  • Sarah
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  • home
  • Colby
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Lisa S.

a wonderful day

Worth the almost 2 hour drive....great teaching couple of Sarah and Mark, in a homey setting. We got to meet Ricki who was visiting her daughter and granddaughter!! Learned a lot, great lunch and time to shop. Highly recommend this class if you want to learn how to make homemade cheese!!

Valerie E.

Great beginner class

Sarah and her husband are a wealth of knowledge. It was so fun to meet about 25 other cheese hobbiests from around the country. We made 7 different types of cheeses in our action-packed (mostly stirring ;) day and left with anticipation to get home and try our hands at it. Delicious lunch too!! Just found a supplier of raw milk today so Colby, here I come!

New England Cheesemaking Supply Company Cheese Making Workshop 101 ReviewNew England Cheesemaking Supply Company Cheese Making Workshop 101 ReviewNew England Cheesemaking Supply Company Cheese Making Workshop 101 Review



A New England Cheesemaking Supply Company Customer

Great for beginners or more intermediate cheese makers

This was purchased for me as a gift. Even as someone who has made cheese before, and has read some of Ricki Carroll's books on the subject, I learned tons of new techniques and gained some confidence in the kitchen - despite this being a beginner class. They occur in a space with an awesome demo kitchen (complete with overhead mirror) so you can see everything that's going on. We learned how to keep milk at temp using sous vide, sterilization, techniques for cheese making, and about six-seven awesome recipes. When I left, all of the ingredients and supplies were available for me to take my game up a notch. Sarah and Mark were great teachers - with a lot of experience between them. I was able to ask some one on one questions at various points during the day and have an idea of how I'd like to start advancing in my cheese-making at home. The meal that Sarah and Mark prepared for us was amazing as well! This class is money - and time - well spent.

New England Cheesemaking Supply Company Cheese Making Workshop 101 ReviewNew England Cheesemaking Supply Company Cheese Making Workshop 101 ReviewNew England Cheesemaking Supply Company Cheese Making Workshop 101 Review
Carol E.
United States United States

Cheese? Please!

With a tv-worthy kitchen, our instructor, Sarah, demonstrated the early stages of Colby and then made four other soft products that we got to taste. As she worked through the recipes, every time I went to make a note, I discovered that it was already in the handout. I've already made Queso Blanco, and now with my new supplies, more varieties are planned. This was a well-planned, informative day, presented clearly with thought and humor. The whey to making cheese is clear!