Serious about learning the art of cheesemaking? These workshops were designed for you. Through hands-on learning, attendees will turn milk into cheese! During breaks in the process, our class will tour Hendricks Farm to learn the essentials for producing quality milk. Discussions will include dairy layout, feeding for optimal milk for cheese, sanitation, milk handling, cheese basics, equipment, procedures, and storing/aging. The Hendricks will also share tips on savvy retail marketing. Due to growing interest in cheesemaking, we are offering the same workshop three times. Participants will learn how to make cheese in their own home kitchen, as one must first master these skills on a small scale. Class size is limited to twelve participants to ensure plenty of personal instruction and time for Q&A.

Trent and Rachael Hendricks have mastered the art of cheese-making through several years of hard work. Hendricks Farm is home to 20 Jersey cows and a growing herd of Saanan goats. In addition to the dairy, Hendricks Farms also raises and markets broiler chickens, eggs, beef, lamb, and pork in small quantities, to increase options for their customers. They operate a raw milk dairy and process all the milk on farm. All production from the farm is marketed 100% retail.