Join Amanda and Trevor Brown, owner-operators of Brown’s Micro-creamery, for a hands-on workshop designed for cheesemakers who wish to learn about the full lifecycle of their ingredients—from the field to the creamery.

In this session, you will delve into the intricacies of goat slaughter, skinning, and evisceration techniques tailored specifically for the artisan, learning essential skills to enhance the quality and flavor of goat meat while exploring the harvest and preservation of the abomasum (the 4th stomach chamber). This organ is the source of natural rennet, a fundamental component of the traditional cheesemaking process.

A Note on the Process: Because traditional rennet must be harvested from a very young kid goat, this type of slaughter is a solemn and significant event. Amanda and Trevor lead this process with the utmost respect and intention, honoring the animal’s life by ensuring every part of the animal is utilized and that these important traditional practices are preserved with care.

This workshop is appropriate for cheesemakers of all levels, whether you are just starting out or looking to refine your expertise in heritage methods. Don't miss this unique opportunity to hone your skills, connect with fellow makers, and embark on a journey of true culinary discovery.

Spaces for this exclusive workshop are limited. Buy Tickets by Clicking Here