Event Timing: August 8th, 2026, 10:00 AM – 1:00 PM CDT
Event Address: Hartman, AR (in my kitchen). Address sent via email.
Questions? (479) 799-2355 or Haley@EvansBluff.com
You've made chevre. Now it's time for the rennet cheeses — mozzarella stretched while it's warm, feta brined to your taste, ricotta pulled from your own whey. Intermediate is where home cheesemaking gets really interesting.
I've been making cheese for 16+ years and teaching others since 2023. Most students who come to Intermediate have made acid-set cheeses at least once and are ready for the next layer of technique — working with rennet, choosing the right cultures for what you want to make, handling curds with intention. None of it is hard once someone shows you. My goal here is to demystify it and put the confidence in your hands.
In this class, you'll learn:
-How cheese cultures work and when to use which
-How rennet sets the curd, and how to know when it's ready
-Cutting the curd (and why size matters)
-Handling curds to get the best texture in your finished cheese
-Stretching pasta filata (mozzarella while it's still warm)
-Brining cheeses like feta to your preferred salt level
-Storing your cheeses properly to keep their best qualities
-Tasting what we make together at the end
There are Two Tiers for Intermediate Cheese Class:
VIP ($75): The hands-on experience
Only 2 spots available: work alongside me through one shared pot
Hands in the curds for every step
More direct coaching than a typical hands-on workshop allows
Take home the cheese we made together
Take home a small bottle of rennet and a curd ladle so you can start making cheeses in your own kitchen
Observer ($40): The instruction experience
8 spots available
Full participation in instruction and discussion
All recipes and materials
No take-home product
What to expect: Refreshments served (let me know on the form below if you have dietary restrictions) and coffee/tea while we sit around the table getting to know one another. We'll also have fresh salted curds to snack on throughout class...we sometimes gobble them up faster than I can salt them (you'll see why). About a week before class, I'll send you a short list of equipment and supplies you might want on hand for making these cheeses at home afterward. None of it is expensive, and most home cooks already have the equipment side covered. The supplies (rennet and citric acid) are easy and cheap to source.
Followup: Expect a followup email from me after class containing recipes for everything we made, class notes, plus links to where I source unique cultures if you want to branch out into different flavors. I remain available to you for help, troubleshooting, and questions for days, weeks, or even years after class. I'd rather you shoot me a question than guess wrong.
Upcoming: Advanced Cheesemaking (aged cheeses) launches in Spring 2027 — once you've got Intermediate techniques down, that's where it gets really fun. Let me know on the form below if you'd like to be on the heads-up list.
Payment: Full payment due at signup. $75 VIP / $40 Observer. You'll choose between ticket types on the checkout page after you click register below.
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, I am unable to offer refunds. No-shows are non-refundable.