Got Milk? Make Cheese!
Join cheesemaker Mark Solomon for comprehensive hands-on classes for soft cheeses. French bloomy rinds, and semi-firm and hard cheeses. Offering classes throughout the Rogue Valley- in Grants Pass, Medford, Jacksonville, and Ashland as well as at our farm in the Applegate Valley.
About Mark
Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle,Wa. and at Bella Kitchen Essentials in Gig Harbor Wa. as well as at Bellingham Wa. Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program. During the spring of 2017 he took intensive training in French bloomy rind cheeses at Enilbio Dairy Technology School in Poligny, France. In July of 2019 he opened Toucan Tango Creamery in the heart of the Applegate Valley.
Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle,Wa. and at Bella Kitchen Essentials in Gig Harbor Wa. as well as at Bellingham Wa. Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program. During the spring of 2017 he took intensive training in French bloomy rind cheeses at Enilbio Dairy Technology School in Poligny, France. In July of 2019 he opened Toucan Tango Creamery in the heart of the Applegate Valley.
Some things mark's students liked about the classes:
"You gave me the confidence I need to try making cheese on my own"- Ann Precup
"Mark was very knowledgeable but also entertaining! I loved eating cheese too." - Sena Krug
"It was very helpful and instructive to see the mozzarella making first hand."- Victor Chudnovsky
"Wonderful presentation. Relaxed atmosphere but clarity in the presentation."-Laura Phillips
:
"Although we have made cheese many times, we learned a lot and came home excited to try some new things-Eileen McCracken
"Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information."-Hani Saliba
"Mark was very knowledgeable but also entertaining! I loved eating cheese too." - Sena Krug
"It was very helpful and instructive to see the mozzarella making first hand."- Victor Chudnovsky
"Wonderful presentation. Relaxed atmosphere but clarity in the presentation."-Laura Phillips
:
"Although we have made cheese many times, we learned a lot and came home excited to try some new things-Eileen McCracken
"Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information."-Hani Saliba
Time to stretch the mozzarella!
upcoming public cheese making classes in 2018
grants pass cheese making classes
CLASSES AT ROGUE COMMUNITY COLLEGE
HANDMADE FRESH CHEESES. January 25, 2022. Wednesday in the Rogue Community College Cafeteria kitchen. 3345 Redwood Highway. Grants Pass, Oregon from 5:30-8:30 pm. Hands on. In this class you'll learn to make seven soft cheeses-mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese and mascarpone-and you will taste homemade versions of all of them. We'll make several of them in class and talk through all the recipes to troubleshoot any difficulties you might run into. You will find that if you can follow a recipe you can easily make these cheeses in your own kitchen. We'll learn some cheese chemistry, talk about sources of cheese information and equipment, and eat lots of cheese. Class is limited to 12 students. $75. To sign up go to go.roguecc.edu/department/community-education/cooking-classes
MAKING HARD CHEESES AT HOME. March 8,2023. Wednesday in the Rogue Community College Cafeteria Kitchen. 3345 Redwood Highway. Grants Pass, Oregon from 5:30-8:30 pm. Hands on. In this class you'll learn the steps involved in making almost all hard and semi-hard cheeses-from adding starter culture to ageing-and we'll discuss each step in detail. We'll make a Gouda in class (at least the initial steps) and possibly cheese curds. We'll look into sources of cheesemaking equipment, starter cultures, rennet, cheese presses, etc. with an emphasis on simple low tech solutions. Class is limited to 12 students. $75. To sign up go to go.roguecc.edu/department/community-education/cooking-classes
MAKING FRENCH BLOOMY RIND (SOFT RIPENED) CHEESES AT HOME. No classes scheduled for winter quarter. Wednesday in the Rogue Community Cafeteria kitchen. 3345 Redwood Highway. Grants Pass, Oregon from 5:30-8:30 pm. Hands on. Do you love the taste of a Brie or Camembert cheese? How about French pyramid cheeses? You can make these cheeses in your own kitchen with a minimum of equipment. In the class we'll go into the basic steps in bloomy rind cheese making in some detail. We'll taste bloomy rinds made with a lactic curd and a rennet set and learn the distinctions between them. We'll also trace the steps involved in making a particular cheese which we'll make in class with a demonstration of how the cheese should look, feel and taste at every point in the process. We'll some bloomy variations and eat some delicious homemade soft ripened cheeses. Classes limited to 12 students. $75. To sign up go to go.roguecc.edu/department/community-education/cooking-classes
