Sheep and Goat Milk Cheeses class

Sheep and Goat Milk Cheeses class

On Zoom – 6:30 – 7:30 p.m., Thursday, May 13, 2021 REGISTRATION CLOSED

60 minutes with a Fromagination staffer, and the cheese class kit. Taste the cheeses, and find out about the nuances of sheep milk and goat milk, and what they contribute to cheese-making, in contrast to cow milk.

Join a Fromagination cheesemonger for an hour of appreciating often overlooked categories of fine cheese – sheep milk and goat milk cheeses! We will taste and discuss a variety of notable cheeses while we explore the history and significance of sheep and goats in the world’s dairy traditions.


Sheep and Goat Milk Cheeses class

Note: All classes begin at 6:30 p.m. U.S. CENTRAL time.

Each class registration includes a cheese class kit with enough cheese for 2-4 participants, shipped to them prior to the class. Participants may be required to purchase other class “materials,” such as beer or wine. (Fromagination cannot ship alcoholic beverages.)

Taught by a Fromagination staff member and other presenters

Part of the Cheese Science Class Series

Call our business office at 608-665-3363 for more information about classes or see our Classes page.

This is a picture of Jodi Ohlsen
Jodi Ohlsen Read makes Shepherd’s Way Farms’ award-winning sheep milk cheeses by hand in small batches on the Read family farm in Carver County, MN.
A 2017 First Place Farmstead Sheep Milk, American Cheese Society winner, Friesago is a natural rind semi-aged sheep milk cheese with a dense texture and pleasantly mild flavor and a slightly nutty finish. Called a “must try” by Food and Wine magazine!
Big Woods Blue is a full-flavored sheep milk blue cheese and named one of the best blue cheeses in the country. Big Woods Blue blends spicy notes of a blue with the creaminess of sheep milk for a complex flavor — Finishing top in its class at ACS more than once and a 2017 ACS award first place winner.


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