Spend the afternoon alongside Kristian and observe his process of turning 200 gallons of our Jersey milk into our rich and creamy farmstead cheese. You’ll join Kristian in the Creamery at 11am just after the milk has been pasteurized and begin your in-depth, instructional cheese making day. A comprehensive learning experience will follow, covering everything from rennet and rinds to brines and molds. You’ll watch the process from coagulation to hooping with opportunities to ask questions at every step. Lunch and cheese tasting included. This class is for those considering cheese making as a career, serious hobby cheese makers looking to further their learning, or anyone looking for a distinctive experience and fascinating view into the world of cheese. Before you leave, you will stop at our farm store and pack your own cheese box full of your favorite Appleton cheeses. Sessions limited to 5 participants. Significant periods of standing required.
Kristian Holbrook has been making cheese for two decades. After starting his cheese making career at Blackberry Farm in Tennesee, Kristian then moved to Doe Run Farm in Pennsylvania where he won a gold medal from the American Cheese Society for his own "Hummingbird". Kristian came to Appleton in 2015 and has been perfecting our Goodhue, Broad Meadow, Pinnacle, and Sunset Hill recipes.