Upcoming Classes

Fresh Cheese Making Class at Tulip Tree Creamery

Description:  Spend two and half hours eating cheese, learning about cheese, and making cheese in this fresh cheese making class.   Before class, you get to sample all of our cheeses from the massive charcuterie board made for just for your class.  First  you learn a little about the components of milk that are used to make up cheese. Then, you start with fresh milk and in small groups you make two batches of fresh cheese: queso blanco and fresh mozzarella.  You also get to stretch the mozzarella you make and take a sample of both cheeses home with you.   We'll even give you tips on how to use your newly made cheese.   So, come hungry and ready to make some cheese!

What to bring:  It’s a BYOB (so, bring your own beverage of choice) and an apron and be prepared to have a blast!

Class Highlights:

-small group

-hands on

-great for the beginning cheese maker

-BYOB

-you take home cheese YOU make

-LOTS of fun!!!!!!!!!

 

Aged - Cheese Making Class - Gouda

Description:  Spend two and half hours in our make room with a small group making Gouda Cheese!   We'll age this cheese for your and in 3-4 week's you'll be serving your family and friends cheese from he 3 lb wheel of aged Gouda cheese that you made!

Prerequisite:  Recommend you take Fresh Cheese Making Class prior to taking this class if you don't have any prior experience making cheese.

What to bring: Wear closed-toed shoes that are not slippery as you will possibly be standing on a wet floor.

Class Highlights:

-small group

-hands on

-great for those with a litte experience

-you take home cheese YOU make

-LOTS of fun!!!!!!!!!

Private Classes

Interested in a private class for a group?  If so, please contact us with a date,  number of attendees (maximum 15), and type of class you'd like us to conduct for your group.

Class Feedback

Here are the comments we've received from past classes:

  1. What do you like best about this course?
    1. Good things to eat and drink.
    2. Sharing of the group in how they are tasting – everyone tastes differently iterated
    3. Not too formal
    4. The number of cheeses to taste – a lot of variety
    5. I learned a lot
    6. Practical and clear explanation
    7. I liked the comparison with different cheeses
    8. Factoids
    9. New information
    10. International perspective
    11. Well-organized
    12. Comparing cheeses/cultural aspects of cheese eating
    13. The tasting portions and varieties of cheeses
    14. All of the samples and information
  2. What do you like about the classroom/facility?
    1. Tidy, intimate, pleasant arrangement, can see instructor well and other attendees.
    2. Class outline easy to follow- detailed
    3. Setup of tables were good
    4. Lower flower arrangements
    5. Cozy, welcoming, clean
    6. Quiet, well lit.  It was perfect
    7. The relaxed feel but still nice settings
    8. Relaxed
  3. What are the instructor's strengths?
    1. Knowledgeable on a range of topics
    2. Answered questions well from the class
    3. Cultural and historical aspects are a strong aspect.
    4. Confident
    5. Good Volume
    6. You can really tell Mary knows what she is talking about
    7. You were wonderful!
    8. Very good
    9. Extensive knowledge of cheese
    10. Flexible
    11. Interactive and open to questions/discussions
    12. She was clear, humorous, so well informed.
    13. Very knowledgeable, very well spoken
    14. Very knowledgeable, friendly
    15. Very knowledgeable about cheese

 

 

 

 

 

 

 

 

 

 

-Since 11/02/2015

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