Join cheesemaker and educator Cedar Waxwing for an immersive, hands-on workshop dedicated to the elegant world of bloomy rind cheeses. Most know the flavor of a classic Brie, but few know the craft behind it; this class focuses on the meticulous care and 'affinage' required to develop a flawless white bloom and an indulgent, oozy interior.
Cedar brings over a decade of specialized expertise to the vat. When he isn't crafting artisanal batches, he teaches undergraduate courses locally at Central New Mexico Community College (CNM). This workshop is a rare opportunity to learn from a local expert whose true passion lies in the "bloomy" style.
What You'll Learn
The Bloomy Rind Style: Explore the chemistry of Penicillium candidum and Geotrichum candidum—the molds responsible for the "bloom" and the luscious breakdown of the cheese’s texture.
The Two-Day Process: Because bloomy rinds require specific acidification and draining periods, this class mirrors the professional timeline:
Saturday (10:00 AM – 3:00 PM): We begin with milk chemistry, culture inoculation, and the delicate "long-set" renneting. You will learn to cut fragile curds and carefully ladle them into hoops to preserve moisture.
Sunday (10:00 AM – 12:00 PM): We return to flip the cheeses, manage the salting process, and discuss the critical "drying" phase before they head to the ripening cave.
This workshop is perfect for:
Home Cheesemakers ready to move beyond quick cheeses (like mozzarella) into the world of aging and affinage.
Culinary Enthusiasts who want to understand the biological magic that creates creamy, "oozy" textures.
DIY Foodies looking for a comprehensive, multi-day technical deep dive.
What to Expect
In-Depth Instruction: Step-by-step guidance on milk selection, temperature control, and pH management.
Hands-On Practice: From the initial "set" to the final salt application, you will be handling the curds at every stage.
Affinage Secrets: Cedar will share his professional tips for creating a "home cave" to age your cheese successfully over the next 3–6 weeks.
Curated Tasting: Sample professional examples of bloomy rinds at various stages of ripeness to understand how flavor develops over time.
Price: $115 per ticket (Includes both days, all high-quality milk and cultures, and cheese molds to keep)
By the end of the weekend, you’ll head home with your fresh wheels of cheese ready to age, and the technical confidence to turn your kitchen into a boutique creamery..
Purchase tickets here.