2026 Workshop | Becoming a Raw Milk Maker: From Soft Cheeses to Aged Cheeses with Janelle Anderson

A Hands-On Workshop for those Ready to Level Up Their Dairy Game

Ever wondered if you could make real, aged cheese at home?

Not just soft cheese, but sliceable, grate-able, cheddar-style cheese? You can. And I’ll show you how. The best part? Most hard cheeses start out the SAME EXACT WAY. Once you have the mechanisms down, the world of cheesemaking opens up to you!

If your fridge is full of milk and/or your curiosity is bubbling like a cultured batch of yogurt, this workshop is your next step. Learn how to turn that milk into delicious, age-worthy cheese, right from your farmhouse kitchen. From butter, yogurt, mozzarella, mascarpone, ricotta, to colby, cheddar, gouda, havarti, and more, this workshop is going to take you from consumer to MAKER.

What You Will Learn:

• The science of hard cheese (no lab coat required)
• How to make butter, yogurt, ricotta, and MOZZARELLA
• Essential tools you can buy or DIY
• How to make your first aged cheese: Monterey Jack
• Salting, pressing, drying, and aging techniques
• How to handle common cheese-making issues
• How to distinguish between contamination & mechanical holes

What You Will Receive:

• a jar of yogurt
• a class syllabus with recipes
• cheese aging chart
• fresh mozzarella during the class

What You Should Bring:

• Note-taking materials