What You'll Get
Without cheese, macaroni would have no friends, and humans would never know what the moon tastes like. Celebrate curd culture with today's Groupon: for $75, you get a cheese-making workshop and a take-home kit at The Cheesemaker in Mequon (a $150 value). Each workshop is limited to 15 people; sessions are available on December 3, 4, 10, or 11 and January 14 or 15 from 10 a.m. to 1 p.m.
Helmed by The Cheesemaker’s expert foodsmith Steve Shapson, each cheese-making workshop teaches curd enthusiasts how to create gourmet varieties and hone the craft in their abodes. During each three-hour session, small groups of novice chefs tackle the nuances of cheeses including brie, chèvre, ricotta, blue, and camembert while decreasing the need for grocery-store runs and increasing the likelihood of toothpick-led kitchen rebellions. Students can discover the differences and similarities of gourmet cheeses and, with a take-home kit, bourgeoning dairy doyens can craft their own camembert to impress dinner-party guests or create a pungent limburger hat to ward off Vikings fans.
The Fine Print
Promotional value expires Jan 15, 2012. Amount paid never expires. Limit 1 per person, may buy multiple as gifts. Reservation required. Subject to availability. Valid only on Dec. 3, 4, 10, or 11, and Jan. 14, or 15 from 10am to 1pm. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Cheesemaker
Steve Shapson has always taken a do-it-yourself approach to his food, having cultivated wild mushrooms and started his own home-brewing store. One day, a customer entered this brewing facility in search of a thermometer, and Steve quickly discovered the man had something other than brewing in mind. As the customer explained his newfound passion for amateur cheese making, Steve enthusiastically dove into the concept, inviting the fellow foodie to his store to help him discover the process. Since then, he's become The Cheesemaker, striving to pass on hard-earned knowledge that he maintains can't be found in conventional cheese-making guidebooks.
Steve teaches techniques for making hard and soft cheeses, butter, yogurt, and kefir in onsite workshops that last either just a few hours or a full weekend. During hands-on workshops, he explains both proper and improper techniques, often citing mistakes he's made in the past as examples and telling cautionary tales about arranging rival cheeses next to each other on a serving platter. To supply his workshops and fill out his take-home cheese-making kits, Steve gathers a range of cultures and inoculants necessary for developing different cheeses, as well as basic-to-advanced gear such as curd knives, strainers, and warming vats.