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 this Groupon.
$75 for a Cheese-Making Workshop with Take-Home Kit ($150 Value)
During each three-hour workshop, small groups of up to 15 novice chefs tackle the nuances of cheeses such as brie, chèvre, ricotta, blue, and camembert. Steve Shapson instructs them in using simple tools as he talks them through the process, giving examples of the right and wrong ways to complete certain steps. He may discuss and demonstrate variables in the cheese-making process, such as the effects that different types of milk and cultures have on each cheese's flavor. Time permitting, he also introduces groups to the art of making butter, preparing them to help keep local bread populations under control. With a take-home kit, bourgeoning dairy artisans can craft their own camembert to impress dinner-party guests or create a pungent limburger hat to ward off Vikings fans. Workshops fill up quickly, so it's recommended to reserve well in advance.
The Fine Print
Promotional value expires Oct 27, 2012. Amount paid never expires. Limit 1 per person, may buy multiple as gifts. Reservation required. Subject to availability. Click here to see a list of valid dates. 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.