November 4th, 2012 $75 - Cheese Making 101
November 5th, 2012 $45 - The Principles of Raw Milk Production
$10 Store Credit if you sign up for both!
Cheese Making 101:
Sunday, November 4th, 2012 from 1:30 - 5 p.m
Join cheesemaker Louella Hill ( San Francisco Milk Maid) in a breath-taking on-farm location for a splash course on home cheese making. Using beautiful farm fresh milk, we'll learn to make a wheel of Havarti which can be eaten fresh or age for months. We'll make cultured butter, real buttermilk and end class with clouds of whole milk ricotta. Class will cover the basics of cultures, rennet, molds and more. . Enrollment is limited- sign up early to ensure a seat.
The Principles of Raw Milk Production Farm Walk
Monday, November 5, 10am – 3pm
The Principles of Raw Milk Production Farm Walk is your chance to learn vital information on production practices that can help you produce high quality raw milk, increase production and reduce risk.
The information and educational material offered in the seminar can be used by any herd size, can cross over to all types of milking animals and are complimentary to any state raw milk program.
Some of the points covered in the farm walk include:
- Balancing soils, forages and rations and the relation to herd health and milk safety
- Warning signs of failing soil, forage and herd health
- Milk culture, quality and pathogen testing and how to interpret them
- Proper milking practices and milk handling
- Animal behavior, animal scoring, basic herd principles and human interaction
The Principles of Raw Milk Production Farm Walk is not limited to the consumer and producer of raw milk but can also increase the quality raw milk cheese given the knowledge and information will help make any dairy more profitable, healthy and successful. This information is also critical to buying club organizers to understand how to evaluate and promote an individual dairy farm, and what are the basic principles of raw milk production.
Join Tim Wightman who brings 14 years of experience in raw milk production, research and education in soil, forage, herd health consulting on organic and biological practices and has critical insight to questions regarding individual producer and consumer questions.
Educational materials detailed and offered in the workshop include the Raw Milk Production Handbook and the 4th edition of the Consumers’ Guide—Safe Handling—Preserving the Quality of Fresh Unprocessed Milk.
Bloomy Rinded Cheeses June 11th 9am-1pm!
Join cheesemaker Louella Hill ( San Francisco Milk Maid) for a class on * Bloomy Rinded Cheeses,* a category which includes Brie, Camembert, Valencay and Crottin.
Over the course of the morning, we'll inoculate a vat of milk with specific powdered mold spores then proceed through ripened, churning and hooping the curd. We'll talk about traditional cheese forms, aging conditions, using cheese papers, using vegetable ash as well as possible errors. We'll also talk about how to know when your cheese is done ripening (through taste testing some experiments in class!). Under correct aging conditions, you'll be able to make an unbeatable raw milk Camembert- style cheese in just 6 weeks!
*Date*: Saturday, June 11th from 9 -1 p.m. Please bring a sack lunch to enjoy during the lunch break.
*Enrollment*: Class enrollment limited to 20 participants. Ideal for those who've already taken Cheesemaking 101 with the Milk Maid (though prior course not mandatory).
Cost: (includes instruction, recipe and taste-testing plus 1 professional (Crottin style) cheese form to take home filled with fresh curds)
$70 Paid in Full by June 6th
$60 for Buying Club Members Paid in Full by June 6th
*Note*: cheese aging papers, additional cheese forms, rennet, vegetable ash and basic cultures will be available for sale the end of class.
We are providing childcare during the class for those of you parents who want to participate. The Children will be near, but not in the classroom.
Children: $15 per child.
- Full Name
- Phone #
- # of children in need of childcare and ages
- A little about your cheese making experience.
Please send a check by June 6th for the full amount to:
Markegard Family Grass-Fed
20080 Cabrillo Hwy S
Half Moon Bay, CA 94019
We will send you a confirmation with all the details of the class when we have received your payment.
Farmstead Cheesemaking Class April 30th!
Join cheesemaker Louella Hill, of the San Francisco Milk Maid and Doniga Markegard, on Saturday, April 30th from 9 to 12 p.m. for an action packed morning of cheesemaking at Toto Ranch. Pack a lunch and enjoy time with the cows, learn about grass-based ranching and visit the farm store.
In an intimate class. Louella and Doniga will teach you the secrets of homemade yogurt and kefir. You will also learn how to make a chevre-style cheese so simple it'll only take 20 minutes of your day, as well as the recipe for a crumbly, quick queso fresco. And lastly, learn how to make the world's best feta! For more seasoned cheesemakers, bring your questions for free consultation. Class will send you home with recipes, culture and equipment sources as well as cheesemaking enthusiasm for future fun. Class size is limited, so sign up soon! You will also have a chance to purchase additional hard to come by cheesemaking supplies.
We bring school groups to the ranch so the kids can learn that food doesn't really come from grocery stores.We also do ranch tours for the general public. Our buying club members get special hands on experience milking cows, feeding pigs, and collecting eggs.