Artisan Food Workshops

“Cheese Making Workshop”

A private class for groups of one to four.  $1,500 for the session regardless of number of attendees up to four.  Additional attendees $250 each.

A new hobby of ours up on the mountain is cheese making.  Most people and venues offer cheese classes and the only thing they do is taste cheese, paired with wine. 

No, we are actually making the cheese!  Currently there are three wheels of Bleu, four Petite Brie, two Parmesan, a Provolone hanging, and two batches of Saint Maure aging in the cheese cave.  In wax are Farmhouse Cheddar, Traditional Cheddar, and Monterey Jack.  Forming its bubbles is a round of Swiss.

This began as a request for a class on cheese making.  We embraced the subject and are now offering a workshop for interested groups.

In the workshop you will participate in making several different styles of cheese and taste cheeses as well as dishes prepared using cheeses we have made in advance.  Yes, cheese making is a hobby that requires a great deal of patience; some cheeses will not be ready to taste for 3 years or more!  Recipes and techniques included.

"Sausage Making Workshop"

A private class for groups of one to four.  $1,500 for the session regardless of number of attendees up to four.  Additional attendees $250 each. 

Once the cheese storage space was created Kent decided he wanted to start making sausages and cured meats because they can easily share the same space.  It too is a hobby that requires patience but the rewards are incredible!

In this workshop we will make fresh sausages, bulk or patties and link style.  Cured meats such as Lonza, cured and air dried pork loin, salami, and Confit will be taught.  You will get hands-on instruction in stuffing sausage as well as tastes of each before stuffing.  When the work is done we will dine on a meal incorporating the cured meats and sausages we have made.  Recipes and techniques are included.