With goat milk beyond her soap making needs, Barbara Jenness began the journey into cheesemaking. She now operates a commercial artisanal cheese dairy and produces the award winning Dancing Goat Cheese. A vivacious instructor with infectious enthusiasm, Barbara's class covers equipment and basic principles from making cheese in the kitchen to setting up a small commercial operation. Students work hands on to make several types of cheese from goat or cow milk pasteurized at Barbara's microcreamery as she demystifies the cheesemaking process. Students sample many cheeses as Barbara describes how each is made. Product: cheese.
"Very down-to-earth approach, lots of practical, hands-on practice." -student, 2009
"Barbara is an excellent teacher and resource." -student, 2009
"This was a very easy, approachable class. Barb really made it fun and easy to understand." -student, 2009
"Barbara was perfect for this kind of teaching environment... very knowledgeable and approachble and isn't afraid of hard work." -student, 2009
"The class was very well presented with very good information for completing the task at home." -student, 2008
"Barbara is a captivating conversationist/instructor... Class kept moving at a reasonable speed (not too fast, not too slow). I'd take another class in a heartbeat. Cheesemaking in a home-type kitchen really showed you can make cheese at home." -student, 2008
"The instructor was wonderful! She answered all questions and is very knowledgeable about the topic. She was exceptionally friendly." -student, 2008
Enrollment: 4 to 12
Minimum age: 12
a/ May 22-23, 2010, Saturday-Sunday, 10-5:00pm, $150
Cook's Mill, Scotts, MI
With Barbara Jenness
b/ September 11-12, 2010, Saturday-Sunday, 10-5:00pm, $150
Cook's Mill, Scotts, MI
With Barbara Jenness
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