Cheesemaking Classes Portland, OR



New Cheese Classes June 2017

 

This is a great foundation class for beginners or intermediate cheese makers. Have fun learning the skills of making soft to semi-firm sliceable cheeses in your own kitchen, at a fraction the cost of store bought cheese.

 

This class is taught by Gayle Starbuck, a long time farmstead keeper and owner of Curds on the Way. She will teach you all about the basic principles of cheese making, Oregon’s local milks and the best type to use (both cow and goats). Starting from the dairy pick-up, how the processing plant works and then to the market shelf.

 

Class starts with demonstrations and some up close student interaction with the curds. While the milks are warmed to the proper temperatures, you will learn about culturing, rennet’s, testing and cutting the curd, draining and molding.

 

There will be plentiful samples of everything as the class progresses with fresh Ricotta, served with honey and cinnamon, Queso Fresco, a goats milk Chevre with herbs de Provence, a tasting of a fresh, creamy, French style Feta served with a crusty bread and how you can duplicate the marinated Feta at home. A dessert of Crème Fraîche with fresh raspberry sauce and lemon curd will finish this class off just right.

 

Bring your love of cheese along to this class and plan on Gayle answering all of your cheese making questions. Your take home bag will have a free gift, instructions, cheese making tips and recipes.

 

                           

Classes will be held in the Curds on the Way Kitchen, licensed by the ODA. Located in  Beavercreek, just south of Oregon City in the Portland, Oregon area.

 

Classes are limited to 6 students for each class, allowing for more individual attention to the cheesemaking process.

Please pay for the class in advance on this web site, through the secure PaPal system, or you may send me a check in advance. Contact me for address.


You will be contacted when payment is received and class time confirmed.

 

PLEASE NOTE CLASS POLICIES  

 

Cancellation Policy:  If there is a need to cancel, please let me know 4 days in advance to make other arraignments, as I need to have the correct number of supplies prepared for the students.

 

I appreciate your consideration of this policy.

 
If the class is cancelled due to very bad weather, you will be given credit for another scheduled class or a refund.

  

The kitchen is located in Beavercreek, South of Oregon City

and 20 minuets off of the #205 Freeway

 

 

Class Date:  Sat. July 15th, 2017

                      CLASS OPEN

Time:  11:00 am to 1:00 pm

Location: Curds on the Way

Beavercreek Kitchen

CHEESE CLASS JULY 15th 2017

CHEESE CLASS JULY 15th 2017

Questions?

Contact Gayle from the back contact page of this website.

 

Cheese Class At Red Ridge Farm, Dayton Or.

          CHEESE MAKING WORKSHOP

               No Class At This Time

 

Grand Room at Oregon's Red Ridge Farms and Olive Mill

5510 NE Breyman Orchards Rd.
Dayton, OR 97114

Phone: 503.864.8502

 

 

 

 

Long time Farmstead owner and cheesemaker, Gayle Starbuck will teach you the basic principles of artisanal cheese making. Sip a glass of complimentary Durant Vineyards wine while watching an in depth cheese making demonstration.  As milk is heated to the proper temperature for a Queso Fresco, you will learn about culturing, rennet’s, cutting the curd, then draining and molding. Find out where and how Oregon’s best local milks are processed.  Enjoy samples of fresh made Ricotta topped with local honey, Chèvre topped with Oregon Olive Mill EVOO and a taste fresh French style Feta served with a crusty bread. A dessert of Crème Fraîche with local berry jam and a tangy lemon curd will finish off the afternoon.  Your take home bag will include instructions, a glossary of terms booklet, recipes and a 10% off coupon to the Red Ridge Store.  

 

 

     ~ Classes at Portland Homestead Supply Co ~

                    

                        

 

NOTICE: Homestead Will No Longer Be Holding Classes in Their Store After Feb.