KOOKOOLAN FARMS
15713 Highway 47, Yamhill, Oregon 97148 ... email kookoolan@gmail.com ... phone Farmer Chrissie at (503) 730-7535
organic farming practices ... pasture-raised poultry, meats, and eggs ... cheesemaking classes and supplies ... mead and kombucha
Please call Chrissie at 503-730-7535 or email kookoolan@gmail.com to register for any of our classes.
We offer classes on farmstead skills almost every Saturday and many Fridays, March through October! Different instructors, different demonstration cheeses, different special topics and techniques every time. Our classes are $45 to $95 per person, and always the course fee includes a $10 coupon good toward anything we sell, plus all cheesemaking classes include a truly spectacular cheese tasting plate, with a selection of at least 6 to 8 premium artisan cheeses, often as many as twelve, both local and imported, relevant to the day’s topic, and intended to inspire your sense of confidence and adventure in your own cheesemaking!
We have one of the most complete and extensive selections of cheesemaking supplies anywhere: we carry the full line of home cheesemaking supplies from New England Cheesemaking Supply Company, the full line of Mad Millie Cheese Making Supplies from New Zealand, Portland's own Urban Cheesecraft, and exciting specialty cultures from Canada's Glengarry Creamery as well. We also carry all kinds of equipment and supplies for the home cheesemaker. We accept cash, check, Visa, Mastercard, Discover, and debit cards.
2013 will be our sixth year offering classes in home cheesemaking! Our classes have received national recognition from Martha Stewart Weddings Magazine (summer 2012), Food and Wine Magazine, Sunset Magazine, Culture Magazine, and USA Today's Unboundary Magazine.
Most classes are suitable for beginners; costs range from $60 for the simplest classes to $95 for our all-day Advanced Cheese Theory class which also includes a full farm lunch made from all-Kookoolan ingredients. All classes include a generous gourmet cheese tasting, with the featured cheeses specifically chosen to illustrate the cheese style being demonstrated that day. All classes also include a $10 coupon good toward the purchase of anything Kookoolan Farms sells. All classes offer a 10% discount for the second or more person in a party. We also offer a 20% discount when signing up and paying for any five seats at one time (may be multiple attendees for one class, or five classes for one person.) We have the most extensive selection of cheesemaking supplies anywhere on the West Coast!Consider us as a venue for your special event! Custom and charter classes available for bridal showers, wine clubs, board meetings, and corporate team building meetings. We have specialty topics not listed here, please email or call Farmer Chrissie at (503) 730-7535 to inquire about your event! Thanks very much to Martha Stewart Weddings Magazine for including this suggestion in the Summer 2012 weddings issue -- see page 188! Many people who have attended our cheesemaking classes later write about it, here are a few to check out: FUCheese; The Food Lover's Guide to Portland; About.com:Cheese; Oregon's 1859 Magazine; Chef Cathy Whims of Nostrana Restaurant; The Pacific Northwest Cheese Project;
Cancellation policy: cancel at least 7 days or more in advance for full refund. Cancel at least 48 hours in advance, and we can apply your deposit to any other class or to any other product we sell. Cancel less than 48 hours in advance, and we'll do our best to fill your seat with someone on a waitlist for the class. If we’re successful we can apply your deposit to any other class or to any other product we sell. If your seat goes unsold, your payment may be forfeited.
2013 Classes and Events:
Friday, April 19, 2013, Artisanal Cheddar, 1:00pm-5:00pm $75 (Mary). We'll make real cheddar cheese using the authentic, ancient "cheddaring" process. This is not simple farmhouse cheddar but the real deal. This class includes a wonderful cheese tasting of more than a dozen cheddar cheeses: mild, sharp, long-aged, goat, cow, flavored, and straight-up! This class also provides a lot of detailed information about the successful ageing of cheeses, and including a bonus discussion and tasting of five different lipase options for dialing in your preferred "sharpness" for your cheddar. Your class fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE, WALK-INS WELCOME, PLEASE ARRIVE BY 12:50PM
Saturday, May 4, 2013, 10:00am-4:00pm, Advanced Cheese Theory $95 (Mary). Your
instructor is Mary Rosenblum, local science fiction author,
cheesemaker, and cheese judge. This class includes coffee or tea at
check-in, a full farm lunch with all-Kookoolan meats and vegetables,
plus an extravagant cheese tasting! (If you have special dietary needs,
please email Chrissie so we can accommodate you.) This class covers
milk, pathogens, pasture-raised animal husbandry vs. feedlot
“husbandry,” and the effects on milk and meat quality; rennets and
cultures, acid testing, troubleshooting, and the cheese making
environment (ripening and sanitation), cheese lab, and demonstration of
techniques with a simple cheddar and stretching mozzarella. Students
are encouraged to bring their own cheeses to the class, both the shining
examples of your skill as well as 'problem cheeses'. We'll trouble
shoot those problems, and the shining examples can compete for a
'popular choice' award as well as the 'instructor's choice' award. Both
winners will receive a small prize from Kookoolan Farms! You'll get
the most our of the class if you've at least tried to make cheese a
couple of times already. Serious beginners, or those with training in
biology, science, engineering, or medical, will also be successful.
Your fee includes meals and snacks listed above plus a $10 coupon good
toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, May 18 2013, 1:00pm-5:00pm, Farm Open House and Solar Generator Grand Opening -- tours and special events all day!
Saturday, June 1, 2013, 1:00pm-4:00pm, Surface-Ripened Soft Cheeses $69 (Mary). This class covers the category of surface-ripened soft cheeses including brie and camembert. This category of cheese is one of the most rewarding for the home cheesemaker: soft cheeses ripen quickly in a matter of just a few weeks, and easily rival or outperform expensive store-bought bries. Presentations are gorgeous and make drop-dead hostess gifts or potluck contributions. You'll be amazed how easy it is. This class is most accessible if you've made yogurt or soft fresh cheese at least once prior to attending the class. Fabulous gourmet cheese tasting plate of local and imported premium ripened soft cheeses, plus your class fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, June 15, 2013, 1:00pm-4:00pm, Washed Curd Cheeses (Gouda, Colby, Havarti) $69 (Mary). This category of cheeses uses a special method called "washed curd" different from other hard cheeses. You'll enjoy a spectacular cheese tasting plate of local and imported premium washed-curd cheeses, plus your fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Tuesday, June 18, 2013, 1:00pm-4:00pm, Mozzarella for Kids! $99 per parent/child pair; $29
each additional child (Scott). You'll have fun with your child crafting handmade
Mozzarella from liquid milk. This is a straightforward cheese to make
at home, accessible for children and for adult dinner parties alike. The process is different from all other cheeses. This class does not
have a brought-in cheese tasting plate because you'll be eating the
cheese you make today, along with fresh bread, cured meats, and other
goodies! Highly recommended for beginners. Your class fee includes one $10 coupon good
toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, June 29, 2013, 1:00pm-4:00pm, Basic Soft Cheeses $65 (Scott). One of our most popular
classes, the ideal beginner's introduction to cheesemaking. Soft fresh
cheeses are instant gratification! Learn chevre, fromage blanc, cream
cheese, ice cream, and an introduction to surface-ripened soft cheeses
such as brie. Besides a great gourmet cheese tasting plate, your course fee also includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, July 13, 2013, 1:00pm-4:00pm, DIY Bacon and Sausage $79 (Rudy). Sausage: Fresh and dry-cured
(Rudy). How to stuff and season. Make and cook patties and links, and
then make salami and maybe pork/fish sausage. This class is suitable
for beginners. You'll taste several different homemade and artisan
cured meats, and you'll get to take own your own curing pork belly for
finishing at home as DIY bacon, or links of fresh sausage to cook at home for dinner. This class always sells out. Your class fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, July 27, 2013, 1:00pm-4:00pm, Mozzarella 101 $65 (Scott). You'll learn to craft handmade Mozzarella from liquid milk. This is a straightforward cheese to make at home, accessible for children and for adult dinner parties alike. The process is different from all other cheeses. This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make today, along with fresh bread, cured meats, and other goodies! Highly recommended for beginners. This class sells out every time. Your class fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, August 10, 2013, 1:00pm-4:00pm, Italian Hard Cheeses $69 (Rudy). You'll participate in making Asiago as the demonstration cheese; the same process can be used to make Romano or Parmesan style cheeses as well. Rudy also spend plenty of time talking about treating the rind and how to age your cheeses. You'll enjoy a fabulous gourmet cheese tasting plate of imported and local Italian hard cheeses made from cow and goat milk. Your class fee also includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Tuesday, August 13, 2013, 1:00pm-4:00pm, Mozzarella for Kids! $99 each parent/child pair; $29 each additional child (Scott). Enjoy a "last hurrah" with your child before the beginning of the new school year. You'll have fun with your child crafting handmade Mozzarella from liquid milk. This is a straightforward cheese to make at home, accessible for children and for adult dinner parties alike. The process is different from all other cheeses. This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make today, along with fresh bread, cured meats, and other goodies! Highly recommended for beginners. Your class fee includes one $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Friday, September 6, 2013, 1:00pm-4:00pm, Basic Hard Cheeses / Feta $69 (Scott). Feta is the ideal introduction to hard (pressed) cheeses: it's ready in just a few weeks, giving you vital feedback on your process (compared to cheddar, for example, which may require more than a year of ageing before it's worth tasting). The methods and processes for Feta are the same as for most hard cheeses, this is just a faster and easier cheese to learn on. We'll also talk about how to use Feta on your menu. This tasting plate is particularly fun: we'll enjoy a Mediterranean feast of fresh and dried fruits, grilled flatbread, olives, tomatoes, nuts, and more, and you'll get several recipes for using Feta in your kitchen. Your class fee also includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, September 7, 2013, Washed-Curd Cheeses (Gouda, Colby, Havarti) $69 (Rudy). This category of popular cheeses uses a special method called "washed curd" different from other hard cheeses. You'll enjoy a spectacular cheese tasting plate of local and imported premium washed-curd cheeses, plus your fee includes a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, September 21, 2013, 1:00pm-4:00pm, Mozzarella 101 $65 (Scott). You'll
learn to craft handmade
Mozzarella from liquid milk. This is a straightforward cheese to make
at home, accessible for children and for adult dinner parties alike.
The process is different from all other cheeses. This class does not
have a brought-in cheese tasting plate because you'll be eating the
cheese you make today, along with fresh bread, cured meats, and other
goodies! Highly recommended for beginners. This
class sells out every time. Your class fee includes a $10 coupon good
toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, October 5, 2013, 1:00pm-3:00pm, Soapmaking, $65 (Kristin). We always get the best feedback on this class! Just in time for the holidays, you'll learn how to use "hot process" soapmaking to make gorgeous, luxury, handmade soaps. You can control the ingredients; the class covers milk soaps, olive oil soaps, and tallow/lard soaps. Whether you're wanting to save money, avoid allergens, or make stunning handmade gifts, this class will exceed your expectations. The class covers safety and how to source ingredients. No tasting plate for this class. Your class fee includes two bars of soap to take home, complete original recipe booklet, and $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
Saturday, October 19, 2013, 10:00am to 4:00pm, Advanced Cheese Theory $95 (Mary). Your
instructor is Mary Rosenblum, local science fiction author,
cheesemaker, and cheese judge. This class includes coffee or tea at
check-in, a full farm lunch with all-Kookoolan meats and vegetables,
plus an extravagant cheese tasting! (If you have special dietary needs,
please email Chrissie so we can accommodate you.) This class covers
milk, pathogens, pasture-raised animal husbandry vs. feedlot
“husbandry,” and the effects on milk and meat quality; rennets and
cultures, acid testing, troubleshooting, and the cheese making
environment (ripening and sanitation), cheese lab, and demonstration of
techniques with a simple cheddar and stretching mozzarella. Students
are encouraged to bring their own cheeses to the class, both the shining
examples of your skill as well as 'problem cheeses'. We'll trouble
shoot those problems, and the shining examples can compete for a
'popular choice' award as well as the 'instructor's choice' award. Both
winners will receive a small prize from Kookoolan Farms! You'll get
the most our of the class if you've at least tried to make cheese a
couple of times already. Serious beginners, or those with training in biology, science, engineering, or medical, will also be successful. Your fee includes meals and snacks listed above plus a $10 coupon good toward the purchase of anything we sell. SPACE AVAILABLE
DATE TBD (not schedule yet, please write to inquire) 10AM to 4PM: Gluten-Free Baking! (Dori). This is an all-day class that runs from 10AM to 4PM and includes coffee or tea with GF pastries, full GF farm lunch made with all-Kookoolan ingredients plus the baked goods produced during the morning session, and afternoon snacks. Come hungry and expect to leave full! Local gluten-free expert Dori Oliver instructs. Successful GF baking requires two significant changes to wheat-based baking: gluten is the "glue" or "stickiness" that keeps baked goods together; without gluten, other substances must be used as the glue. Dori discusses the pros, cons, and best usages for all. The second modification is pH. All wine and beer makers know that a proper pH range is crucial for good yeast growth. Baked goods also use yeast, and bread yeast has been selected by humans over thousands of to perform best in the pH range naturally present in wheat flour doughs. GF ingredients typically yield a dough in a different pH range. By modifying the pH of the dough, you can help your yeast to thrive. Beyond these two details, you'll participate in producing (and eating!) a variety of baked goods, and you'll go home both with technical notes and with a booklet of detailed recipes. This class is ideal for you if you or someone you love is GF; if you have recently been diagnosed GF; if you are GF but missing your baked goods. You'll get lots of camaraderie and support from instructor and classmates alike, and you'll get many tips on GF lifestyle not just in your own kitchen, but also for eating out at restaurants, grocery shopping, and social situations such as managing your family members and going to friends' houses for dinner. $80 includes breakfast, lunch, afternoon snack, various baked goods throughout the day, and detailed recipe book, plus $10 coupon good toward the purchase of anything we sell including GF sourdough starter.
Due to past experience with
the vagaries of winter storms in Oregon causing last-minute
cancellations, we do not offer classes from November through February each year. 2014 schedule coming soon!
ABOUT THE LOCATION: Kookoolan Farms is a diversified, small family farm in Yamhill, Oregon. We raise chickens for meat and for eggs, cows for milk and for meat, and raise vegetables in 5,000 linear feet of 4-foot-wide raised beds. We are also a meadery and kombuchery. We offer a full line of cheesemaking ingredients, cultures and supplies from the New England Cheesemaking Supply Company and from Mad Millie’s Cheesemaking Supplies. www.kookoolanfarms.com We gladly accept check, cash, Visa, Mastercard, Discover and debit cards. We do ask you to pay in advance for classes.
Online registration and shopping cart coming soon!
