Cheesemaking at Lonesome Hollow
On the weekend of January 17th and 18th fourteen people attended a fantastic cheesemaking workshop at the Inn at Lonesome Hollow conducted by The Cheesemaker, Steve Shapson, from Cedarburg, Wisconsin. The weekend started with a visit to Mount Sterling Co-op Creamery to see the cutting, milling, and pressing of the cheese made in the early hours.
Making Cheese
After a hearty brunch, The Cheesemaker, Steve, began the intensive workshop, where the participants learned the craft of cheesemaking. They learned to make Camembert/Brie, Chevre and Feta cheeses, which they each took home to finish aging and to enjoy at home.
Steve and MJ Shapson
After the workshop, a wine and cheese social was held sampling various local, homemade, and imported gourmet hard, soft and rind ripened cheeses on French baquettes, served with other hors d’oervres.
Because this workshop was very successful and fun, the Inn at Lonesome Hollow is hosting a Spring Cheesemaking Workshop. Sign up now, as space is already limited.
Inn at Lonesome Hollow Cheesemakers
Tags: Bed & Breakfast, Bed and Breakfast, cheese, cheesemaking, driftless area, kickapoo river, kickapoo valley, Southwest Wisconsin, weekend packages, Wisconsin, wisconsin bed and breakfast, wisconsin cheese, wisconsin inns
November 8th, 2009 at 9:19 pm
I’m in the process of putting to gather a small-scale cheese processing room. But I’m looking for more information on a design that would help me with the best plan. I will be milking about 50 head of goats to start and may go as high as 100 in the future. As far as the size of the room, as the lay out that would work the best.