Explore the history, science, folklore and aesthetics of artisanal cheese and wood-fired baking.

Class begins in the Creamery at 8 AM with a discussion of hows and whys of cheesemaking, from early history through the near future. During the class, Jonathan will be explaining the daily Bobolink cheesemaking process. Finally, the class will prepare and enjoy a lunch from the wood-fired oven. Weather permitting, a pasture walk to visit the cows will be included.

While most of the class is indoors, the wood-fired oven is out-of-doors, so attendees are advised to dress for the weather.

Class size is limited to 20. If your desired date is not posted, the class is sold out. If you would like to be on a waiting list for a particular date, please email nina@cowsoutside.com and write "waiting list request for class" in the subject line.