Join us on the farm for an intermediate course on cheesemaking with Gail Hobbs-Page. We recommend starting with our Intro to Cheesemaking: Soft Cheeses class or having had in-depth experience making soft cheeses before jumping into this course.

In this hands-on workshop we will use goat’s and cow’s milk to explore the process of making aged cheeses. We will go through all of the steps from heating the milk, adding cultures, renneting, fermentation and pH measurements, cutting and salting the curds, and hooping and pressing. We will discuss the scientific processes that go into the making and affinage (aging, washing, and refining) of hard cheeses.

Guests will have time to hang with the goats and we will conclude with a shared, cheese-centric tasting around the table.

October 11, 2026

9:30am-1:30pm
$150/person

This class is for ages 18 and up.

If you need any special accommodations or have questions about whether this class is right for you, don’t hesitate to get in touch.

We are happy to discuss private group workshops.

For all event-related questions inquire with events@caromontfarm.com