This hands-on workshop in our farm setting will introduce the process of cheese making from start to finish (from milking the goats to tasting fresh goat’s cheese). We'll learn how to make ricotta, chevre, mozzarella, feta and more! CLASS FILLED. SEE NEW CLASSES ON OCTOBER 25 AND NOVEMBER 9.

After introducing the history and science of winemaking, we’ll jump right into making a small batch of wine. Each participant will use wild fruits gathered from the farm to make at least one gallon of wine starter (or “must”) for fermenting at home. The workshop fee includes all of the basic materials to get started (except bottles to house your treasure). Since most commercial wines contain sulfites (and often other chemicals), your wine will be more natural, with a higher percentage of fruit juice.  CLASS SOLD OUT.  Please contact us for a waiting list.