River Whey Creamery is offering an Advanced Cheesemaking Class with Owner and Founder, Susan Rigg. This class will be four and a half hours in the creamery where we will make a batch aged blue cheese. We will go through all of the steps from bringing the milk to the correct temperature for the cultures, adding cultures and blue mold to the milk, renneting, fermentation and pH measurements, cutting curds, and then hooping and pressing. While waiting between steps, we will taste a variety of blue style cheeses from around the world. We will be discussing the history of these kinds of cheeses as well as methods for making different styles of blue cheeses.

Each participant will be allowed to pack their curds to form their own wheels which will be marked. River Whey will then age the cheeses in our temperature and humidity controlled state-of-the-art cheese caves for approximately three months. Our class-made batch of blue cheese will yield twenty wheels of approximately three pounds each (with plenty for tasting on Harvest Day, and each participant will take home their own wheel).

Buy tickets here.