Hard Aged Cheeses

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.