Mega Cheesemaking Boot Camp Weekend: Learn Endless Cheeses in One Weekend!
COVID-19 Update: Please note that all in-person classes are postponed until further notice. We haven't gone dark, though! We releasing a lot of great cheesemaking and fermenting content on our Patreon site and through YouTube so drop in and check it out! It means a lot if you subscribe to help support us while our classes are shuttered.
Our THREE most popular cheesemaking classes all in one weekend! Learn to make brie/camembert, feta, ricotta, yogurt, crème fraîche, mozzarella, burrata and fresh chèvre. Two of theses three classes sell out early so don't wait to sign up!
Part 1: Crafting Brie & Camembert at Home (with Sommelier-Led Wine Pairing, Saturday 11am-2pm
Indulge in some of the most decadent cheese and wine the world has to offer while you learn about how to taste and craft your own bloomy-rinded cheese (like brie and camembert) then learn to pair it with a sommelier-curated and terroir driven collection of fabulous wines.
Part 2: Get Some Rest!
You're on your own for the evening and we recommend getting some good rest while you dream about cheese.
Part 3: Cheesemaking Superstar: Feta, Ricotta, Yogurt & Crème Fraîche, Sunday 11am-2pm
Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & crème fraîche. You'll enjoy a light sampling of wine as you explore the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey.
Each mini-group of students starts with their own milk and finesses it over the course of the class into tangy, versatile feta. While the feta microbes begin doing their work, we'll whip up some ricotta, so quick and dreamy you'll never buy ricotta from the store again. Next up we'll talk about the interesting chemistry behind making the best damned yogurt you've ever had - complete with a tasting. Yes, there is more to it than heating milk and adding culture. Finally, we'll show you how to make a bomb crème fraîche to dress up any dish.
Part 4: A 2.5-Hour Lunch Break with Curated Cheese Tasting & Pairing
During the break, take a quick jaunt up to the cheese counter at Market Hall Foods (The Pasta Shop) in the 4th Street shopping district. It's a 15 minute walk (7 blocks) or a 4-minute drive. You'll enjoy a curated cheese tasting by the team at Market Hall and learn some amazing pairings for the cheeses we create in class. You'll have a few minutes to shop and look around before lunch, which will be provided. After lunch, you'll head back to FARMcurious headquarters for the third and final class of the weekend.
Learn to make three distinct and delicious types of cheese: mozzarella, chèvre (fresh goat cheese) & burrata. During the class, you'll enjoy an extraordinary sampling of local and sustainable wine in this fast-paced, hands-on workshop. This three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey.
Attendees will leave this series with:
- A new appreciation for the magic that is cheese
- Confidence and knowledge to reproduce the same results at home.
- Handouts including recipes, frequently asked questions, and resources.
- Delicious, versatile whey we produce while making the cheese (don't worry, we'll explain how to use it - you can't wait, check out this blog post).
- Ideas for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!
- Edible homework from the brie portion to age over the following weeks to come.
The cheesemaking portion of this workshop series is taught by Nicole Easterday, the founder of FARMcurious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format.
This is the multi-day cheese workshop you won’t want to miss!
"I can't say enough great things about my FARMcurious class and its founder, Nicole. I'm a cheesemonger through and through and I loved every bit of Nicole's class. She diligently explains the science behind the process so that you aren't just following directions but understanding what makes cheese cheese. All the while she feeds you her own freshly made chevre and some wine. We made friends, learned a new culinary skill, and had a blast. It was delightful!" - Allison S.
YELP users love our classes - check out more glowing reviews here.
Location: All workshops are held at 825 Bancroft Way, Berkeley, CA.
Please see our cancellation policy here.
Sold out?? Try our waiting list! There may be available dates that aren't listed because they're sold out. If you book a ticket labeled "Waiting List" you will be added to the waiting list for the sold-out date. If we have last minute cancellations we will contact you to let you know. If you don't make it into the class for which you signed up on the waiting list you can choose a full refund or a transfer to another date. Call or email for more information on our waiting list (firstname.lastname@example.org or 510.877.9955)
Interested in a private party? We offer private events for birthdays, bachelorettes, etc. We also offer team-building workshops for businesses and special interest groups (like parent's clubs, scout troops, etc). Contact Nicole directly for more information at email@example.com.
A mozzarella making kit to give now and the promise of our most popular cheesemaking class in the future! The gift that keeps on giving!
Learn to make easy goat cheese (fresh chèvre) and fromage blanc (from cow's milk) using store-bought (or fresh!) milk in five easy steps.