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Farmstead Cheese Class


We’ll be giving this class again in September/October 2022



In this hands-on class‚ we build on the principles taught in our mozzarella classes. Learn the tricks to using different coagulants while we make three classic farmstead cheeses from different parts of the globe: goat cheese, cottage cheese, and paneer.

After your instructors guide you through making all three cheeses, they will demonstrate how to cook with paneer (who knew there was a cheese that doesn’t melt?), followed by a cheese tasting and comparison of the fresh farmstead cheeses and cave-aged Cherry Grove Farm varieties.

Price: $85 per person (If you are purchasing more than one seat, please type the full name of your guest/s into the “notes” field, so we can add them to the roster.)

Please read our cancellation policy here.

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens