Hey everyone,

Cora here.

I've had many requests to have more cheese-making classes this year and to broaden my class topics to the areas of easy/soft cheeses, yogurt, kefir, butter, cultured buttermilk, clabber, etc..

When the classes are in my kitchen, space is limited to 8 people, so reserve your spot right away.

While I'm not an expert cheesemaker (yet), I am happy to share with you what I've learned so far on this journey. In my hard-cheese class I can show you how Michael built me simple cheese-presses; how to wax a cheese; and how we made our "cheese cave".

For all my classes, I'll share with you what supplies you need and where to order those. You'll get to sample the cheese (or yougurt, kefir, etc. if it’s that kind of a class) that I’ve recently made to see if you think it's worth the time and effort to make it yourself. Aaaand, of course, our cows would be happy to supply you with all the milk you need to make your own dairy treats at home!

The classes last around 3 hours.

You'll be getting recipes to take home and we always have a great time visiting while we stir the curds.

Current class dates:

There are no classes scheduled at this time.

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Class to learn how to make Colby (and other hard cheese):

There are NO CLASSES scheduled currently.

I can however point you in the direction of some good books and YouTubers if you don’t want to wait that long.

Location: In our farm kitchen (near Randall, MN)

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Class to learn how to make yogurt, kefir, butter, buttermilk, clabber and creme fraiche:

There are NO CLASSES scheduled currently.

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In-person classes cost $40, to be paid at the door.

$10 non-refundable deposit will reserve your spot. We accept Paypal and Venmo or a good check in the mail.

Contact me to make sure I still have room in the class you’re hoping to attend or to get on a waiting list for if I have cancelations!