Beavercreek Kitchen

CHEESE CLASS

  

 

Sat. November 11th. 2017

 2 SPOTS OPEN

11am to 1pm

Beavercreek Kitchen

 




Check out instructions for my Creamy French Style Feta Cheese

      New England Cheese Co has instructions on their site.  Click on this link:

 

        http://cheesemakinghelp.blogspot.com/2012/06/french-style-feta-with-gayle-starbuck.html

Classes For November 2017

 

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.

 

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 Queso Fresco 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, 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 fresh 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. 

 

PLEASE NOTE CLASS POLICIES 

Questions?

Contact Gayle from the back contact page of this website

or pay for a class with the PayPal Button below.

 

 

Sat. November 11th. 2017

 

11am to 1pm

 

Cost: $48.00

 

2 SPOTS OPEN

 

Beavercreek Kitchen

 

 

  

The kitchen is located in Beavercreek, South of Oregon City

and 20 minuets off of the #205 Freeway

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. 

 

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 or cancellation by the instructor you will be given credit for another scheduled class or a refund. 

 

Cheese Class Nov. 11th 2017

Cheese Class Nov.11th 2017

NOTE: CLASS OPEN

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.  

 

 

Cheese Classes at Portland Homestead Supply Co. Just one of the many Urban Farm skills to learn.

Students Shopping at Homestead
Students Shopping at Homestead

                              

NOTICE: Portland Homestead Will no longer be holding any classes in their store.

 

Please contact Portland Homestead Supply to sign up for classes, make payment and for more details and cancellation policy.

 

Click on the link for their web site:

 

www.portlandhomesteadsupply.com

 

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

 

 

Cheesemaking At Clark College

 NO CLASS AT THIS TIME

Clark College at Columbia Tech Center in Vancouver, WA.

Both the main college and the tech center are just a short drive from the Portland Metro area.

 

 

Corporate Learning Center
Columbia Tech Center

18700 SE Mill Plain Boulevard
Vancouver, WA 98683

360-992-2939
 

 

Mild and soft, sliceable to tangy!  Master cheese maker Gayle will demonstrate how to cut and stir the curds and whey! In this basic cheesemaking class, learn all about  cultures, rennets, appropriate milk - and mysteries and intricacies of calcium, lactic acid, pH levels with a whole host of other necessary elements . Learn how to make Ricotta, Crème Fraiche, Chevre, Queso Fresco and  Fromage Frais with Berries N' Cream and Fresh Blue cheese/ Toasted Wanut Crackers. Cheesemaking is something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak). DEMO,  Level: Beginning

Preserving: No Classes at this Time