Can I take my cheese home with me?

We will be making aged cheeses, which need time in a controlled environment to age. You will be able to collect your soft cheese (Camembert) from 14 to 28 days after the workshop. The hard cheese will need 3 months to age properly before you can collect it.

Do I need to bring an apron or other protective gear?

No, that will not be necessary.

Hands-on Cheesemaking Workshop

Overview

Get ready to make your own cheese from scratch in this fun, hands-on workshop!

Hands-on Cheesemaking Workshop

Ready to get your hands dirty and learn the art of cheesemaking? Join us in person for a fun and interactive session where you'll craft your very own delicious cheese from scratch. No experience needed—just bring your enthusiasm! It's a great way to meet fellow food lovers and discover the secrets behind everyone's favorite dairy delight. Don't miss out on this tasty adventure!

Work with me to create a soft and hard cheese, learning the science and history behind.

The workshop will include a light lunch, typically smoked salmon, cream cheese, salad, a variety of cheeses and breads. Tea, coffee,fruit juice and water will be available throughout.

I have always loved cheese and decided to learn how to make aged cheeses in 2011. I have a background in engineering and a passion for understanding how things work. I also play classical music, including bassoon, horn, and clarinet, and have combined cheese-making with music-making in workshops.

Get ready to make your own cheese from scratch in this fun, hands-on workshop!

Hands-on Cheesemaking Workshop

Ready to get your hands dirty and learn the art of cheesemaking? Join us in person for a fun and interactive session where you'll craft your very own delicious cheese from scratch. No experience needed—just bring your enthusiasm! It's a great way to meet fellow food lovers and discover the secrets behind everyone's favorite dairy delight. Don't miss out on this tasty adventure!

Work with me to create a soft and hard cheese, learning the science and history behind.

The workshop will include a light lunch, typically smoked salmon, cream cheese, salad, a variety of cheeses and breads. Tea, coffee,fruit juice and water will be available throughout.

I have always loved cheese and decided to learn how to make aged cheeses in 2011. I have a background in engineering and a passion for understanding how things work. I also play classical music, including bassoon, horn, and clarinet, and have combined cheese-making with music-making in workshops.

Good to know

Highlights

5 hours 30 minutes
under 18 with parent or legal guardian
In person
Free parking
Doors at 9:45 AM

Refund Policy

Refunds up to 10 days before event

Location

48 Ridgevale Dr

48 Ridgevale Drive

Toronto, ON M6A 1L1

How do you want to get there?

Frequently asked questions

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