»Fresh Cheese Foundations

A One Day Intensive in Fresh Cheesemaking

June 30, 2026

Discover how simple ingredients become exceptional fresh cheeses in this immersive, hands-on one-day workshop. Designed for home cooks, chefs, restaurateurs, and food entrepreneurs, this course combines essential dairy science with practical cheesemaking techniques you can use immediately. 

Participants will learn how milk, cultures, and enzymes work together, explore fresh cheeses from around the world, and produce several fresh cheeses during a guided lab session. No prior cheesemaking experience is required. 

 

Who Should Attend 

• Home cooks curious about making fresh cheese from scratch 

• Chefs and restaurateurs interested in house-made dairy 

• Food entrepreneurs exploring fresh cheese for retail or foodservice 

• Culinary educators and dairy enthusiasts 

What You’ll Learn 

Participants will learn to: 

• Understand milk composition and its impact on texture and yield 

• Explain the role of cultures, enzymes, and acidification in fresh cheese 

• Identify major styles of fresh cheeses and their culinary uses 

• Make multiple fresh cheeses using different coagulation methods 

• Troubleshoot common fresh cheesemaking challenges 

• Adapt techniques for home kitchens, restaurants, or small-scale production