Cheese Making 101 Workshop

Learn How to Make Cheese with Berkshire Cheesemaker Ricki Carroll

Jun 21, 2008 Lee Gjertsen

In this delightful class adventurous home cooks can learn how to make their own cheese from the Cheese Queen herself.

Humans first developed cheese thousands of years ago and for many generations, cheese making was part of the regular rituals of a household. But as with other formerly everyday tasks like bread-baking, most people have lost touch with the art and left the making of cheese to factories and specialists. The average American knows very little about what goes into making cheese except that it comes from milk.

Cheese-Making Revolution

However, a new crop of cheese makers are changing the way cheese is made and appreciated in America. One of the leaders of this revolution is Ricki Carroll, author, cheese maker and teacher probably best known to many people thanks to her mention in the best-selling book "Animal, Vegetable, Miracle," by Barbara Kingsolver.

In her book Kingsolver takes one of Ricki’s cheese-making workshops. Visitors to Massachusetts beautiful Berkshire Mountains can have the same experience and get an introduction to cheese making from the woman known as “The Cheese Queen.” Her company, New England Cheesemaking Supply, has been one of the few sources in the U.S. for home cheese-making equipment since the 1970s.

All the Basics of Cheese Making

In Ricki’s cheese-making workshops students learn all the basics of making their own cheese in her quirky and charming home in Ashfield, Mass. The introductory course allows beginners to make a variety of cheeses including mozzarella, queso blanco, mascarpone, farmhouse cheddar, ricotta and others. The class includes a lively discussion of the state of cheese making in the United States and the pros and cons of pasteurization as well as advice on obtaining cow’s, goat’s and sheep’s milk and how to support local farms.

Ricki’s demonstration of her special method for making mozzarella in 30 minutes with a microwave is one feature of the class not to be missed.

Hands-On Introduction to the Entire Process

In addition, students get a hands-on introduction to every step of the cheese-making process, from heating, adding rennet and cultures to cutting and handling curds to draining, molding and eventually, aging the cheeses. While most of the cheeses in this first course are simple, the techniques taught are applicable to many more complex cheeses that students can learn about in Ricki’s book, "Home Cheese Making" or on her company's Web site. There are also more advanced workshops for students with previous cheese making experience.

Some of the participants in the class are dairy farmers looking for ways to expand into cheese making for income, but many people are just curious about this whole area of cooking that most people never even consider doing at home. It’s a wonderful experience for anyone with a yearning to learn something new and different.

The copyright of the article Cheese Making 101 Workshop in Culinary Travel is owned by Lee Gjertsen. Permission to republish Cheese Making 101 Workshop in print or online must be granted by the author in writing.

Fresh mozzarella