Yarn School + Felt School! Take both (get a free Dye Lab session, $150 value) or either one.
YARN SCHOOL is Thursday, October 2 thru Sunday, October 5. $485 includes everything!
FELT SCHOOL is Monday, October 6 and Tuesday, October 7 (Tuesday overnight and Wednesday breakfast included). $325 includes everything!
Want to dye more? DYE LAB EXTENSION is Sunday, October 5, 2 – 6pm. $150 includes a pound of undyed combed top, plus your meals and an extra overnight stay. Register for both Yarn and Felt School and take Dye Lab for free!
Last night, I finished my last loose end from a lovely Cheese School, waxing a couple of farmhouse cheddars we smoked Sunday evening. I decided to relocate my cheese cave (read: dorm fridge turned all the way down) and discovered a cheddar from last year’s Cheese School! There was a little hole in the wax, so I trimmed and rewaxed it, and took the opportunity to sample a bit. Although I’ve been incredibly lazy in tending it (witnessed by my surprise at its very existence), it was delicious! Hooray cheese!
I’m determined that next year’s Überlist will include trying my hand at a fancy new cheese, either a blue, an alpine, or a mold-ripened. In the meantime, I’m going to take advantage of the dreamy local milk this summer and practice my basic skills. If all goes well, maybe next year I’ll have TWO dorm fridges in the pantry….
Cheese School, April 3-6, 2014 at The Harveyville Project!
Registration is now open for this year’s Cheese School.
We held our very first Cheese School last spring and it was a marvelous time! Two full days of hands-on home cheesemaking, capped off with a fascinating (and delectable) presentation by Sarah Hoffman of the award-winning Green Dirt Farm.
We loved it so much, we’re making it an annual event. Charlene will lead the home cheesemaking intensive, and Sarah will join us again for the artisian demo and tasting. It’s a really wonderful way to dive into the nitty-gritty of home cheesemaking, and also get the benefit of a fantastic professional perspective. Plus, of course, lots and lots of cheese, nom nom nom.