2-Day Valençay Cheesemaking Workshop

Led by Master Cheesemaker Cedar Love-Williamson

Schedule: Saturday (10:00 AM – 3:00 PM) & Sunday (10:00 AM – 12:00 PM)

• Skill Level: Intermediate / Advanced (Beyond basic cheesemaking)

Join cheesemaker Cedar Love-Williamson for a hands-on workshop where you'll learn the secrets to crafting your own delicious Valençay. This class will guide you through the process of transforming goat's milk into a stunning, ash-coated cheese that's perfect for elegant cheese boards, fresh salads, or simply enjoying with crusty bread and fine wine.

What You'll Learn

• Valençay: An iconic French goat cheese from the Loire Valley region of France, famous for its truncated-pyramid shape, charcoal ash rind, and creamy, delicate paste.

• The Valençay-Making Process: From long-set curdling and delicate mold handling to applying the charcoal ash and managing the bloomy rind maturation, Cedar will walk you through each step of creating this surface-ripened classic. You'll gain practical skills and aging insights you can use right in your own kitchen.

This workshop is perfect for:

• Home cooks looking to expand their artisan culinary skills

• Cheese enthusiasts eager to move beyond the basics into traditional French cheesemaking

What to Expect

• A two-day, step-by-step demonstration of the Valençay-making process (Saturday 10 AM – 3 PM & Sunday 10 AM – 12 PM).

• Hands-on participation in gentle curdling, molding, and hand-coating your wheels in traditional salted charcoal ash.

• Valuable tips and tricks for establishing ideal ripening conditions and aging soft bloomy rind cheeses at home.

• A delightful guided tasting featuring fresh fruit, nuts, honey, crusty bread, and wine pairing recommendations.

• The satisfaction of taking home your fresh, ash-coated Valençay wheel to mature!

Price: $125 per ticket (all professional-grade supplies, ingredients, custom molds, and equipment included).

By the end of the class, you'll not only have the satisfaction of making your own cheese but also a deeper appreciation for the ancient art of French cheesemaking.