Yes!  We do have milk from our grassfed Jerseys.  It is available in glass jars, with the cream on top.  Please call for availability.

Merryl Winstein of Alpine Dairy Goats has agreed to come down from St. Louis and teach us how to make cheese.  Please forward on to others you think are interested.

Cheesemaking for Beginners

SUN. MAY 18, 12:30 -3:30 Q & A to follow

Many people in that area have Cows or Goats and are saying, "How can we make cheese of all that milk??" Come find out - cow or goat, the process is the same. We will also learn to use suitable milk from a store.

It's EASY, fun & interesting to make delicious cheese at home. You'll learn to make soft fresh "feta" or "young cheese", yogurt, soft spreadable chevre, quickie ricotta, farmhouse cheddar & Blue. It is so easy that you will wonder why you didn't do this before.

In the class you will learn the basic processes so you'll be able to follow any cheesemaking recipe for any type of cheese. It is not a cheese tasting class, although we will taste cheeses from the beginning stage of that cheese through the end product. You will NOT be bringing home cheese; you will bring home the knowledge and confidence to make it yourself.

Pre-registration required! $35 per person.  You will receive a complementary instruction packet. (Optional items to buy: rennet $5, books, $15-$20, and other assorted stuff.)

To Register, email me and put a subject on your email, such as "cheese class". I toss out untitled emails! Or, phone me. Then after we confirm together, mail me the $35 per person registration to hold your spot.