About

Postponed on 3/5 bc there were no registrants and the closing date was 3/13. It needed a minimum of 6 students.~Tammie

Have you ever wondered about small-scale dairy farming?  Come experience a day at the beautiful Chimacum Valley Dairy and make your own cheese.  

You will learn the requirements of raw milk cheesemaking, becoming licensed as a Grade A dairy, the science behind the cheesemaking process, what it means to be a farmstead cheesemaker, animal husbandry, and the new frontier of cheesemaking in America.

You will experience the process from start to finish, learn about terroir, affinage, and different aspects of cheesemaking.

Class includes course material, cultures, milk, as well as cheese-making supplies, and cheese tasting. You will be making your own cheese that will be aged onsite for 3 to 4 months then be ready for pick-up or delivery.   

(Please note that all participants need to be fully vaccinated and wear a mask at all times while inside the dairy. The dairy requires proof of vaccine with either a digital picture or the actual card). Proper clothing requirements will be sent out prior to the class.)

This is an offsite class: 
3383 West Valley Road, Chimacum, WA

Details:

• Registration will close on Sunday, March 13th at 4:00 pm.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. 

Instructor Bio:

Bruce Gleeman and Amy Rose create beautiful small-batch Chimacum Valley Dairy raw goat milk cheese. "A person's intention affects everything. When I am making cheese I try to have the best of intentions," shares Bruce. 

Bruce brings the same level of intention and care to his cheese making as he does goat farming. He crafts unpasteurized goat and cow milk cheese with milk from his home herd as well as raw cow milk purchased from Dungeness Valley Creamery, Sequim. Keeping the cheese processing at a lower temperature allows the cheese to retain its natural nutritional value and enzymes. By hand-cutting, the curd, and hand-hooping the cheese, the actual chemical protein chains of the milk are less disturbed and therefore retain more structure resulting in more flavorful cheese.

Working with goat and cow milk requires different techniques. With its higher fat content, cow milk is easier to handle. Bruce describes goat cheese making as more of an art. It is a delicate process requiring great attention to detail. It is here that Bruce's experience as a chef is especially helpful. Each step in the cheese-making process is done with precision from milking, to heating, stirring, inoculating, molding, aging, and brushing each cheese. As a result, there is very little waste and the cheese is unique, flavorful, and rich.

Chimacum Valley Dairy cheese is enjoyed both locally and nationally. Cheesemongers on the East and West Coast tout this hand-crafted cheese earning its reputation both in restaurants and in artisan cheese cases.