ONLINE: Crafting Great Cheeses! A Brie and Camembert Workshop, with Sadie Hill


  • $115.00  -  Non-Member
  • $100.00  -  Member


Saturday, May 15 from 4-6pm
Sunday, May 16 from 11am-noon
and Sunday, May 23 from 11am-noon


This class meets online beginning Saturday, May 15 at 4pm. Your class confirmation email will contain the Zoom class link. 

Learn to craft some of the most decadent cheese the world has to offer. Brie and Camembert seem like magical cheeses, but they're actually some of the easiest to make. This three-day workshop will guide students through the steps of crafting luscious cheese, complete with edible homework. Day one (Saturday) will be devoted to starting the cheese and learning about the bloomy rind category and the science behind it. Students will then take care of their little cheese babies overnight. Sunday will be spent learning about aging the cheese to perfection over the next 3-6 weeks. Day three, the following Sunday, we'll focus on the cheese's progress, address any questions/concerns, and make any necessary course corrections.

Registration for this class closes on Thursday, May 13 at noon. 

The following ingredients will be provided and available for pick up before class on Friday, May 14, between 1-5pm at the Cultural Center.

* 1 gallon raw whole cow's milk

* Cultures & Rennet

* MM100

* P. candidum

* G. candidum

* Rennet - liquid animal rennet

* Cheese forms

* cheese paper for wrapping

* reed cheese mat

* calcium chloride



* 1 cup heavy cream

* 2 tsp non-iodized salt

* Thermometer (must register below 100°F)

* Large slotted spoon

* 1 gallon pot

* Stove or heating element

* Bin in which to age your cheese

* Optional: Vegetable ash to cover your cheese (a là Humboldt Fog), spruce bark to wrap around your cheese (a là Harbison). We'll talk about these in class.

You will need to be sure the Zoom app is installed on your device. After registering, you will receive a confirmation email containing a secure link to join the class.

You will be able to login 15 minutes before the class start time. We recommend logging in before the class starts to make sure you are settled in and ready to go when the class is set to begin.

If you are new to Zoom, please note that we will not be able to help with the app. It is strongly recommended that you navigate Zoom on your own before the class starts to get to know the mute and video settings. Try it out by talking with a friend or family member who has the Zoom app. The Cultural Center uses Zoom to conduct online classes, and I understand that the Zoom meeting will be recorded. By participating in the class, I consent to be recorded and place no restrictions on the distribution of the recording.

Two Goats is not a brick-and-mortar building but rather a traveling cheese school that offers cheesemaking workshops to foodies, chefs and self-sustainable dreamers alike. Sadie partners with community kitchens, educational farms, sustainable food businesses, and personal homes to provide educational opportunities to all. In a typical three-hour workshop, Sadie focuses on the basics of making a fabulous range of semi-soft and hard cheeses, starting with the use of 'Good' Milk (preferably raw, from pastured, well-raised, and healthy animals), culture, and rennet, and then moving through the steps of making cheese and aging it to perfection.

Topics Covered:
Equipment and tools needed for cheesemaking
Types of milk and how they are different to work with
Types of culture, their characteristics and how to use them
Monitoring pH and acid development
Control of final acidity and moisture content of cheese
Salt application and how it changes the cheese
Wax vs. natural rinds

Neon CRM by Neon One

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