Who doesn't melt at the thought of home made cheese?
 
But making good aged cheese isn't as easy as you think. I can't count the number of wheels I fed to the dogs because they were a disaster.
 
I make consistently delicious cheese now because I've learned from so many mistakes! You can save yourself a lot of wasted time and milk by letting me teach you what to do, and what not to do, in cheese making.
 
In this class you will make alpine tomme cheese. Almost all of the principles you will learn from making alpine tomme can apply to other hard cheeses, like cheddar or Swiss. In my opinion, alpine tomme is easier to make than other hard cheeses and has superior flavor.
 
This class takes 4 hours. While we are making the cheese we will discuss factors that affect cheese making such as milk type, rennet, starter, acidity, salt, cheese presses, and aging.
 
The price of the class includes 4 gallons of my raw grass fed milk. 
 
If you have a cheese press, you are encouraged to bring it. If you use my cheese press, you will need to come back the next day to pick up your wheel of cheese after it has pressed overnight.
 
You will take your cheese home to age it. If you have a basement that is cooler than the rest of the house, it's easy to create an aging place for your cheese. Another option that many people use is a second refrigerator that is kept warmer than a typical fridge, around 55F. Also, you can vacuum seal your cheese and age it in your regular cold refrigerator where it will age a bit slower, but still be delicious.
 
This class is one on one, not a group. I only have equipment to make one alpine cheese at a time. If you wish to bring a friend, we can discuss pricing which will be discounted from if each person did the class on their own. In that case, the participants will share the wheel of cheese that we make.
 
The class will start at 10:00. Dates available for 2026 are:
January 10
February 14
March 14
April 11
 
If you need to do a date other than the ones I have listed, please contact me at (802)760-8510 or hilary@betweenthetreesfarm.com and I will do my best to accomodate your schedule!