HANDS-ON CHEESE MAKING CLASSES
Our current class, From Cow to Curd, is a six-hour immersion into the fun, easy, and tantalizing world of home cheese making. Come out to our family farm, Venison Valley, to milk Jingle the Jersey cow and learn how you can make real butter, mozzarella, fresh cheese, aged cheeses and more with the tools you have in your own kitchen. Participants will sample the bounty of their day's work in addition to enjoying a farmstead brunch.
"The class was about making cheese and so much more. Benjamin and Kelsey embraced the group like family and shared some amazing homemade cheeses, farm fare and conversation. A day very well spent!" -Tom, Vashon Island
"Kelsey and Ben's cheese class was such a special experience, and such a unique cooking class -- this was really a 'farm to table' affair! Kelsey is a consummate cheese maker and Ben is such a reassuring guide with the animals. My group had a ton of fun, learned a lot, and celebrated our 'work' with a beautiful spread." -Manuela, Seattle
"Kelsey and Ben put together an awesome day of education and entertainment that you don't want to miss. You will learn things you never even considered regarding cheese and the process it takes for milk to become cheese. From milking Jingle to stretching out mozzarella, you can be sure to have the perfect day!" -Steph, Vashon Island
"My friends and I are still talking about this! I am always interested in learning more about where my food comes from, so getting to check out every stage of the dairy production, from cow to table, was a really cool experience. We headed out to the barn on a misty morning to meet and milk the cow who had provided all of the milk we would use in the class. Adding it to our coffee, still warm from milking the cow ourselves, was a really special way to start the day. Kelsey did a great job of focusing on types of cheeses that we would actually be able to make again at home and she is a natural teacher. And the butter! So easy, and so good. Not the same thing you'll find in any store. It was so cool to see what makes the same milk turn into such different products. The class covered much more than I was expecting, and we left excited to try out some of what we learned again." -Norah, Seattle