Cooking & Foods

Taught by Sheila Flanagan and Sal Speight, both internationally awarded cheesemakers, known for creative semi-aged cheeses, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures, rennets, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses, age, and inoculate them and how to add variations to their cheese. Please note: Students will check in at the Folk School, 51 Main Street, Lake Luzerne, NY. They will then travel to Nettle Meadow's Plant/Tasting Room 1256 Lake Ave., Lake Luzerne, NY for the duration of the class.

Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre, fromage frais, and fromage blanc. This class will also include discussion of flavoring and packaging variations. Please note: Students will check in at the Folk School, 51 Main Street, Lake Luzerne, NY. They will then travel to Nettle Meadow's Plant/Tasting Room 1256 Lake Ave., Lake Luzerne, NY for the duration of the class.

Taught by internationally awarded cheesemaker Sheila Flanagan, this hands-on course explores the art and science behind crafting hard and aged cheeses. Students will learn the fundamentals of milk chemistry, culture selection, curd handling, pressing, and aging techniques that shape the flavor and texture of hard cheeses. Sheila will guide participants through each step — while explaining how small changes can create big differences in the final cheese. Perfect for both experienced cheesemakers and beginners who want to learn more about the cheesemaking process and gain confidence working with aged styles.