“Introduction to Cheese and Cheesemaking Workshop,” a one-day event, will be held at the Cannon Beach Chamber Community Hall on Saturday, April 8, from 9 a.m. to 5 p.m. The workshop includes a cheese tasting of the seven major cheese families and a hands-on session where participants work in pairs to convert milk to queso fresco. Other sessions focus on the history and categorization of cheese and learning about the key steps of the cheese making process. A second tasting rounds out the day.
The class is offered and taught by Marc Bates, the “Cheese Guy of the North Coast.” He has 50 years experience in the industry. During this time he managed the Washington State University Creamery and made “Cougar Gold” cheese and more recently managed the OSU Creamery where he assisted with the startup and development of “Beaver Classic” cheese. Bates has taught numerous cheesemaking short courses in Washington, Idaho, Oregon and California. He has served as an official judge for the U.S. Cheese Championship and World Cheese championships hosted by the Wisconsin Cheesemakers Association and also at competitions of the American Cheese Society and American Dairy Goat Association. He has been and independent consultant since 2000.
The intended audience is high school through adults who want to expand their love and knowledge of cheese. The cost of the workshop including samples and materials is $95 per person if ticketed by April 3. Lunch will be on your own in one of Cannon Beach’s great eateries within two blocks of workshop site.
For more information, email firstname.lastname@example.org or phone Marc Bates at 509-595-8652.