Seattle Cheesemaking Classes With Mark Solomon

Seattle Cheesemaking Classes with Mark Solomon

Got milk? Make cheese!

Join cheesemaker Mark Solomon for comprehensive hands-on classes for soft cheeses and semi-firm and hard cheeses.

About Mark

Mark Solomon is an experienced cheesemaker who has taught for over 20 years. In the last several years he has successfully made over four hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Jack as well as many soft cheeses and bloomy rind cheeses. He has previously taught in-depth cheesemaking classes at Cooks World. Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop. In October 2009 he completed an intensive week long Cheesemaking Technology Short Course at the University of Wisconsin in Madison, a part of the Wisconsin Master Cheesemaker program.

Some Things Mark's Students Liked About the Classes:

"Mark was very knowledgeable but also entertaining! I loved eating cheese too."-Sena Krug

"It was very helpful and instructive to see the mozzarella-making firsthand."-Victor Chudnovsky

"Wonderful presentation. Relaxed atmosphere but clarity in the presentation"-Laura Phillips

"You gave me the confidence I need to try making cheese on my own!"- Ann Precup

"The variety of cheesemaking processes covered and sampling, as well as getting to see the subtleties of the processes while making cheese"-Thea Brandt.

"Although we have made cheese many times, we learned a lot and came home excited to try some new things."-Eileen McCracken

"Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information"-Hani Saliba

"The explanations of the differences between the various cheeses"-Elisheva Offenbacher

"Your expertise! I really enjoyed your class! I like seeing the process as well as the written info."-Kate Cowles

"Great emphasis on at home capabilities & explanations of why each step is important"-Mandy Sorensen

UPCOMING CLASSES IN 2013

CLASSES AT MANGIA BENE IN SEATTLE

July 8,2013, Monday, at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 6:30-9:30 pm. Soft cheeses. Hands on. In this class you'll learn how to make seven soft cheeses-mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese, chevre and mascarpone-and you will taste all of them. You'll find that if you can follow a recipe, you can make these cheeses in your own kitchen. We'll make several of them during the class and talk through all the recipes with a view toward troubleshooting any difficulties you might have. We'll learn some cheese chemistry, talk about sources of cheesemaking information and equipment, and eat lots of cheese. Class is limited to 16 students.$65.

July 15, 2013, Monday, at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 6-9:30 pm. Hard cheeses. Hands on. The many stoves and extra space at Mangia Bene will make it possible to make several cheeses in class. One of the cheeses we will make will be a Gouda. As we make the cheese we'll talk through the steps involved in making almost all hard cheeses and delve into cheese chemistry. We'll discuss sources of cheesemaking equipment, starter cultures, cheese molds, etc. with an emphasis on simple low-tech solutions. We'll also eat lots of homemade hard cheeses and evaluate them. Class limited to 16 students. $70.

All materials will be provided by the instructor. If you'd like to take both the soft and hard cheesemaking classes the fee is $115. And if you sign up a friend you'll receive an even bigger discount. Discounts are limited. To sign up or ask questions e-mail Mark at solomon_arts@yahoo.com. If you'd like Mark to call you please leave your telephone number.

CLASSES IN GIG HARBOR

June 15, 2013, Saturday at Bella Kitchen Essentials, 4793 Point Fosdick Drive NW, Suite 200. Gig Harbor, Wa. from 3-6:30 pm. Hard cheeses. Hands on. Class as described above at Mangia Bene July 15. $75. Class limited to 12 students. For further information or to register call (253) 514-6924.

CLASSES AT BELLINGHAM FOOD COOP

June 8, 2013. Saturday, at Bellingham Food Coop-315 Westerly at Cordata Parkway in Bellingham,WA. in conjunction with Whatcom Community College, from 1-4 pm. Soft cheesemaking class as described above at Mangia Bene July 8. Fee is $55. To register call (360) 383-3200. Class is limited to 18 students.

June 29, 2013. Saturday, at Bellingham Food Coop-315 Westerly at Cordata Parkway in Bellingham,WA. in conjunction with Whatcom Community College, from 1-4:30 pm. Hard cheesemaking class as described above at Mangia Bene July 15. Fee is $55. To register call (360) 383-3200. Class is limited to 18 students.

A SPECIAL CLASS AT 21 ACRES FARM IN WOODINVILLE

September 21, 2013, Saturday, at 21 Acres Farm, 13701 NE 171st St., Woodinville,Wa from 10 am-5 pm. This is a rare opportunity for me to offer a day long intensive hands on class. We'll spend the day at beautiful 21 Acres Farm learning to make (and making) cheeses you can make within hours. We'll globe trot by creating cheeses from Italy (mozzarella made two ways, ricotta, mascarpone), Mexico (queso blanco and queso fresco), Ethiopia (Ayib), India (panir and chenna), England (cheese curds) and the US (cottage cheese). We'll make these cheeses in the class and taste other quick-to make cheeses from Italy (ricotta salata) and Brazil (queijo coalho) Bring your apron and immerse yourself in cheese making for the day. The class will include a gourmet lunch prepared by 21 Acres Chef Emily Moore and Asako Sullivan. And you'll have lots of cheese to bring home. $135. Class limited to 12 students.

GIFT CERTIFICATES AND PRIVATE CLASSES ARE AVAILABLE.

To read one student's take on Mark's cheesemaking classes go to Julia Shanahan's blog, www.culinary-quest.com and look for "Making Cheese-Part One" and "Cheese Making-Part II." It's in Archives January and February 2010.

Contact Mark

(425) 744-1131
Email: solomon_arts@yahoo.com