Want to learn more about how to make cheese? Oregon State University's Department of Food Science is planning two cheesemaking intensives designed for enthusiasts and avid home cheesemakers. On Saturday May 22nd from 9am-5pm, they're presenting a class focused on French Bloomy Rinded Cheeses and on Saturday June 5th from 9am-5pm the focus will turn to cheeses of Northern Europe.
Both classes will be held at the state of the art cheese plant in Weigand Hall on the OSU campus in Corvallis, Oregon. Classes are hands-on, in depth and very informative. You will be taking home the cheeses you made in class to further ripen and develop them. This is a great opportunity to learn how to make the cheese you love, with expert advice and assistance along the way!
For more info dowload the flyer (see link below). Each course is $15o; fee also includes lunch and a cheese tasting. To register online for the May class click here and to register for the June class click here.