About the Event

In this class, you will learn the history, cheesemaking process and affinage (aging) for bloomy rind (Brie-style) cheeses. Using a tried-and-true recipe, we will transform cow's milk into soft curds, strain and form into small cheese molds. Everyone will take home their mini-brie in a cheese form along with an aging box. You'll leave with instructions to finish and age the cheese in your fridge at home. Please note: This will require flipping your cheese daily for up to 3 weeks. 

This class is offered by special guest teacher Dr. Kandice Marchant, owner and cheesemaker at Marchant Manor Cheese in Cleveland Heights, OH. She is a doctor-turned cheesemaker and former Chair of Pathology at Cleveland Clinic. She is fascinated by the chemistry and microbiology of cheese and specializes in making soft, European style bloomy and washed rind cheeses as well as blue cheese.

Dr. Marchant's cheese training includes Murray's NYC, Sterling College and Jasper Hill Farms in Vermont, and the School for Artisan Food in Derbyshire, England. She is a member of the American Cheese Society and serves on the board of the Ohio Cheese Guild.

All students will receive a 10% discount on post-workshop purchases in our store.The minimum age for our workshops is 14 years old.

All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.