On July 10/11 the Inn at Lonesome Hollow, located near Soldiers Grove, Wisconsin, hosted its seventh cheese making workshop. Steve Shapson (www.thecheesemaker.com) again led the workshop which teaches participants how to make delicious soft cheeses overnight. As an added feature for this workshop Sid Cook, Certified Master Cheesemaker from Carr Valley Cheese, spoke about his experience as a fourth generation owner and cheese maker.

Carr Valley is one of the premier artisan cheeses of Wisconsin.

Sid Cook, Certified Master Cheesemaker from Carr Valley Cheese

 This weekend marks the official beginning of cheese making workshops at Lonesome Hollow. Today we set up the workshop in preparation for 26 workshop attendees who will begin learning the art of cheese making tomorrow morning.

workshop set up for cheesemaking

Steve the Cheesemaker, from Cedarburg, WI teaches the class. In 2009 Steve conducted four workshops at Lonesome Hollow, and this year he has signed on for another four. The 2009 workshop attendees came from as far away as Nicaragua, Puerto Rico, California, Virginia and Texas. The class will make its own soft cheeses overnight and will go home with some cheese that they helped to make. 

November Cheesemaking Graduates

Other cheese making workshops at Lonesome Hollow are scheduled for the weekends of May 22/23, July 10/11 (already sold out), and Nov 13/14. Call Steve at 414-745-5483   to reserve a place in the workshop, and call Pete or Nora at the Inn at Lonesome Hollow for your lodging.

The world is a better place because of cheese!

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