Cheese is the most loved, yet least understood of all foods.  Why is that?

Cheesemaking is a difficult skill to learn in North America.  Cheese is created behind sanitized doors, with pasteurizers, pH meters and rigorous biosecurity measures.  Going to such lengths may be necessary to ensure a ‘safe’ product for mass distribution, but it doesn’t foster the most encouraging learning environment…

Home cheesemaking is just not a part of our culture; yet cheesemaking is a natural fit for the home kitchen.  You’d be surprised by how simple it is to make many kinds of fresh cheeses such as cream cheese and chevre at home, and how you can age blue cheeses and feta in your very own cheese cave.  We believe that it’s easier to make good cheese at home than it is to make good bread.  And what is bread, after all, but a vehicle for cheese…

The Black Sheep School of Cheesemaking offers workshops that teach a  natural cheesemaking that avoids unnecessary additives, is hands-on, non-GMO (you might be shocked to learn what’s in your supermarket cheese), and DIY.   We teach participants how to keep their own starter cultures, how to make their own cheese forms, and how to judge the readiness of the milk and the curd with their own eyes, hands and mouths.  And it’s a good fit for cheesemaking at home or on the farm.

Participants in Black Sheep workshops can expect to take home an understanding of how cheese evolves, and the skills needed to create excellent fresh and aged cheeses at home. With a gallon of good (and preferably raw) milk and a little bit of dedication, you’ll be amazed at what you can create.

To find out if there are upcoming workshops in your area, check out the side panel, or visit our partners page, and find a host organization near you.  If there are no classes in your neighbourhood, consider inviting the Black Sheep School of Cheesemaking to your community.