Creating cheese from scratch is both challenging and delicious, much like playing “Stairway to Heaven” on a clarinet made out of a candy cane. Master milk melding with today’s Groupon to Standing Stone Nubians in Gallatin. Choose from the following options:
- For $55, you get a two-hour beginner cheese-making workshop for two (a $110 value).
- For $80, you get a three-hour intermediate cheese-making workshop for two (a $160 value).
- For $150, you get a full-day cheese-making workshop for two, including lunch (a $300 value).<p>
Standing Stone’s Paula Butler, soon to be featured on PBS, leads participants through Old World methods of cheese and soap crafting at home during small classes held at her dairy-goat farm. During shorter cheese-making workshops, dairy manipulators learn techniques to create several daily delicacies. Beginner classes prepare cheeses such as classic french chévre, fromage blanc, and an easy 45-minute mozzarella. Intermediate students can choose from a class which features greek feta, camembert and mozzarella, or a second option which instructs on jack cheese, camembert, and mozzarella, all using farm-fresh goat milk and provided cow’s milk. During a full-day session, students make the aforementioned cheeses and a burrata. Unlike neurologists midsurgery, full-day cheese apprentices can break for a lunch of artisanal cheeses, breads, and charcuterie, and students in any class can bring bottles of wine or old-timey bonnets to complement rustic bites. Classes are taught in a fun and low-key manner and take place in the dairy farm’s large kitchen with 12–15 students per session.
Standing Stone Farm
Standing Stone Farm's Paula Butler, whose cheese making was recently featured on PBS, demonstrates Old-World methods of cheese crafting during small classes held at her boutique dairy-goat farm. During cheese-making workshops, dairy manipulators will learn techniques to create greek feta, marinated feta, classic french chevre, and an easy 45-minute mozzarella, all using farm-fresh goat milk and provided cow's milk. Parched participants in the basic course can sip on complimentary coffee or bring their own alcoholic beverages from home. Upbeat, casual classes take place once or twice a month in the dairy farm's large kitchen with 12–15 students per session. Out on the fields, herds of nubian goats roam free, munching on alfalfa and watching farm-share members pick up their weekly gallon of raw goat milk.
1154 Lakewood Dr.
Gallatin, Tennessee 37066