Paicines Ranch presents:
CHEESEMAKING & LACTO-FERMENTED PICKLES
April 16-19, 2015
Featuring expert Vermont cheesemakers, Larry and Linda Faillace
Spend a day or more immersed in the fascinating world of cheesemaking!
Dr. Larry Faillace and his wife, Linda, create
a fun, hands-on opportunity to learn about
the art and science of cheesemaking. Larry
and Linda will provide you with the skills to
make a variety of cheeses, along with a
manual that includes the history of
cheesemaking, techniques, recipes, and
more. One day of this series will be on
learning how to ferment pickles and the
history, principles and techniques of making
this delicious and healthy food, with product
to take home. Each day will also include
lunch, and tastings of cheese or fermented
vegetables.
THURSDAY 4/16: Cheesemaking / Intro Class
FRIDAY 4/17: Lacto-fermented Pickles
SATURDAY 4/18: Cheesemaking / Intro Class
SUNDAY 4/19: Cheesemaking / Italian Cheeses
COST: Includes a light lunch and food tastings.
*Early Bird register by Friday, March 27.
Registration closes on Wed. April 8.
Class Location: Paicines Ranch
13388 Old Airline Hwy
Paicines, CA 95043
PacinesRanch.com
9am – 4pm each day, and limited to 20 students.
Lodging available on-site.
One-day cheesemaking class: $175 *Early Bird $150
One-day lacto-fermented pickles $150 *Early Bird $125
Classes may be taken on a per day basis
Or take two or more classes at 20% off.
For INFO and REGISTRATION:
[email protected]
831-628-0288
Three Shepherds Farm http://www.threeshepherdscheese.com. Featured in The Wall Street
Journal, the Food Network, Martha Stewart, Gourmet, Cooking Light, and Travel and Leisure.
CLASS DESCRIPTIONS:
Cheesemaking / Introductory Class offered on Thurs. April 16 and Sat. April 18:
This class will provide you with the skills needed to make great soft cheeses, while learning
about the history, art, and science of cheesemaking. And with your own hands, you will make
several types of tasty cheeses. Using wonderful local milk, we will emphasize all of the key topics
necessary for successful cheesemaking, and teach you the principles and steps required to make
cheese. This one-day class comes with our cheesemaking manual (complete with recipes), a
cheese tasting, and a delicious lunch provided by the great folks at Paicines Ranch. If you have a
love of cheese or interest in making cheese as a hobby or professionally, you will greatly benefit
from this class.
Lacto-fermented Pickles Class offered on Friday, April 17:
What do Jewish deli-style pickles, crisp sauerkraut, spicy kimchi, and Russian pickled
tomatoes have in common? They are all created using natural lactic acid bacteria with
techniques developed thousands of years ago. These techniques are a wonder-- they provide
incredibly nutritious, and versatile products, that are remarkably delicious and easy to make in
your own home. And not only will you be proud to serve your own fermented pickles to family
and friends, you will be providing healthy probiotic rich foods to ensure their well-being! Larry
and Linda Faillace will teach you the history, principles and techniques for transforming the fresh
local bounty of produce into yummy healthy foods using simple effective methods and low cost
supplies. In this one-day, hands-on class, you will make a variety of fermented pickles, as well as
taste an appetizing array of fermented vegetables prepared ahead of time. Participants will get to
take jars of started product home with them that they will take to completion and enjoyment.
Cheesemaking / Specialty Class on Italian cheeses offered on Sunday, April 19:
Completing our series on fermented deliciousness will be our popular immersion into the
Italian world of cheese! We will focus on the incredibly fun and exciting world of Pasta Filata
cheeses--the term used to describe the family of cheeses that includes Mozzarella, Burrata,
Provolone, Cacciocavallo, Scamorza, and more. In this hands-on class, students will learn the
science, art, and alchemy needed to transform fresh, local milk into soft, stretchy and delicious
Mozzarella (and we are talking the soft Caprese salad type), and the gooey, unctuous Burrata, a
pouch of perfect Mozzarella, filled with a variety of class-made cheesy fillings (including wholemilk and traditional whey Ricotta). Although designed as a stand-alone class, this final workshop
has the added advantage of including the next steps of some of the cheeses made in Saturday's
class.
COSTS AND ADDITIONAL INFORMATION:
Early registration closes on Friday, March 27, 2015.
Final registration closes on Wednesday, April 8, 2015.
COST: Includes a light lunch and cheese or fermented vegetable tastings.
Class size is limited to 20. Classes start at 9 a.m. and run about 6 1/2 to 7 hours.
One-day cheesemaking class: $175 *Early Bird Registration $150
One-day lacto-fermented pickles $150 *Early Bird Registration $125
Two or more class days, take 20% off.
2 cheesemaking classes: $280 *Early Bird Registration $255
1 cheesemaking + 1 pickles classes: $240 *Early Bird Registration $215
2 cheesemaking + 1 pickles classes: $400 (Save $100!) *Early Bird Registration $375
All 4 classes: $540 (Save $135!) *Early Bird Registration $515
Lodging available on-site. Please contact [email protected] or call (831) 628-0288 for
more information and rates.
Three Shepherds Farm is located in the heart of Vermont’s beautiful Green Mountains and is a
family farm in the truest sense. Dr. Larry and Linda Faillace with their three children, Francis,
Heather and Jackie, have worked together since 1993 on a farm enterprise that is committed to
sustainable practices and quality artisanal products. Larry and Linda are passionate
“cheeseophiles” and food enthusiasts; and over the past eighteen years have taught the art and
science of cheese making to more than 3,000 students around the world.
Three Shepherds’ cheeses and cheesemaking classes have been featured in numerous
publications and television shows including: The Wall Street Journal, Food Finds on the Food
Network, Martha Stewart Television, Gourmet, Cooking Light, Ski Magazine, Elle, and Travel and
Leisure, to name a few.
Check out their website! Three Shepherds Farm http://www.threeshepherdscheese.com, as
featured in the Wall Street Journal http://online.wsj.com/articles/driving-vermonts-very-tastycheese-trail-1406219289, and in Civil Eats http://civileats.com/2014/09/15/want-to-be-an-artisancheesemaker-heres-where-to-start/.