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Beginner Cheese Class Registration

Event Timing: July 11th, 2026, 10:00 AM – 1:00 PM CDT Event Address: Hartman, AR (in my kitchen). Exact address will be sent in a welcome email before class date. Questions? (479) 799-2355 or Haley@EvansBluff.com

You don't need fancy equipment, exotic ingredients, or a degree in dairy science to make real cheese at home. Just three hours in my kitchen. By the end, you'll know how to make chevre from start to finish.

I've been making cheese for 16 years and teaching others since 2023. The #1 reason I hear from new students that's held them back: there's SO much information online, it gets overwhelming, it seems complicated. I break it down into digestible bits so that ANYONE can do it... which is exactly why I teach three levels: Beginner, Intermediate, and Advanced.

In this Beginner class we make chevre (one of my favorites). We focus on simple acid cheese and cultures here and save the finicky rennet work for Intermediate.

In this class, you'll learn:

-How to choose the right milk for different cheeses -What cultures do and how to use them -How to make basic yogurt -A little cheese history (because cheese has stories)
There are Two Tiers for Beginner Cheese Class:

VIP ($75): The hands-on experience

-Your own pot of milk to work with -Season your cheese to your taste -Take home what you made -Cheese form and butter muslin to recreate it at home

Observer ($40): The instruction experience

-Full participation in instruction and discussion -All recipes and materials -No take-home product
What to expect: All supplies/ingredients will be provided for you during class. When everyone arrives, I will have refreshments (gluten free) and coffee/tea available while we sit around the table getting to know one another. I'll start going over some class material during that time too. I enjoy these classes so much because it honestly ends up feeling a lot like a bunch of friends getting together to visit. You come a student, but leave a friend with whom I have broken bread and shared coffee.  At the end of the class, we will sample some cheese, and there will be open forum for anything you want to ask or talk about. 
Followup: Expect a followup email from me containing recipes (including my secret chevre recipe that we make during class), class notes reviewing everything we learned, helpful links so you can shop for supplies you might need, and an opportunity for you to ask anything you forgot during class. I continue to remain available to you for days, weeks, or even years after class.  I'd rather you ping me with a question than guess. Cheesemaking has a learning curve and I'm happy to help you climb it.
Upcoming: I hope to plan an Intermediate Cheese Class (basics of using rennet, stretching & brining cheese - think mozzarella and feta).  Let me know below if you're interested in Intermediate Class and I'll be sure to save you a spot.
Payment: Full payment due at signup. $75 VIP / $40 Observer.
Cancellation: If you need to cancel, let me know as soon as you can. If I am able to fill your opening with another student, I'll either refund you in full or offer you a spot in a future class your choice. If I am unable to fill your spot, your deposit is forfeit. No-shows are non-refundable.

Let's start with your personal details.

Which Class Tier are you signing up for today?

Which Class Tier are you signing up for today?
A
B

Do you have any dietary restrictions that I should know about for refreshment prep?

Would you be interested in an Intermediate Cheese Class?

Would you be interested in an Intermediate Cheese Class?
A
B
C