Get ready for a cozy, cheese-filled afternoon at the farm. In our Three Cheeses in Three Hours class, we gather in the farmhouse kitchen just steps from the goat house, where the milk you’ll be working with was in the pasture not long ago.

I’ll walk you through three simple, delicious fresh cheeses—think mozzarella, ricotta, feta, or maybe a farm favorite like queso fresco or paneer. This is a relaxed, demonstration-style class with plenty of chances to ask questions, taste along the way, and learn the “why” behind what we’re doing (without it ever feeling complicated).

We’ll pull in flavors from the garden, talk about using every bit of the milk (yes, even the whey!), and of course… we’ll eat everything we make.

My goal is simple: I want you to leave thinking, “I can absolutely do this at home.”

Wear comfy farm clothes, bring your appetite, and plan to meet the goats and wander the gardens before or after class. It’s not just about cheese—it’s about connecting to where your food comes from and having a really good time doing it.