An introduction to cheese and cheesemaking workshop, a one-day event, will be held at the Cannon Beach Chamber Community Hall on Saturday, April 16, 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 cheese. Other sessions focus on the history and categorization of cheese and learning about the key steps of the cheese making process.
The class is offered and taught by Marc Bates, the “Cheeseguy of the North Coast.” He has 49 years of 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. Along with Oregon, Bates has taught numerous cheesemaking shortcourses in Washington, Idaho 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 an independent consultant since 2000.
The audience is high school through adults who want to expand their love and knowledge of cheese; $89 per person.