Homestead Cheesemaking

06/17/2026

I am teaching one more class this month on the 27th at Pacific Rim Institute in Coupeville. I will be take some time off over the summer. Come learn how you can make artisan cheese in your own kitchen!
https://calendly.com/diamonddreamer8/cheesemaking-on-the-homestead

06/04/2026

June is National Dairy Month. Today is National Cheese Day. When I am not milking cows or making cheese, I am making hay. This is also part of cheesemaking.

05/21/2026

When your friend with sheep asks if you want to trade some milk, the only right answer is "Of course!" Today's cheese is 7 gallons of Jersey milk into mozzarella and 2.5 gallons of sheep's milk into Colby. Thank you, Clementine!

05/19/2026

May cheese is such a beautiful, buttery yellow. The cows are on grass every day, and it shows in the color of the cheese. It also shows in the tremendous volumes of milk that I am turning into cheese and butter every week. Come join me for the final cheesemaking class of the spring in Skagit County. The class is happening on May 31st and there are still a few spots available. https://calendly.com/diamonddreamer8/cheesemaking-on-the-homestead

04/19/2026

Skagit Valley cheesemaking class with Peachy Keen Farm is happening this Saturday, April 25th! There are still spots available for you to join us! I have also added a class to the month of May. So many people have asked for a Sunday afternoon class due to work schedules so I will be offering a class on May 31st.
I have added a minimum of 5 people in order for a class to take place. If there are fewer than 5 people signed up, the class will be canceled 24 hours in advance, and everyone will be fully refunded.

https://calendly.com/diamonddreamer8/cheesemaking-on-the-homestead

03/19/2026

https://youtu.be/vfbQTexGin4?si=OoOguRE2FmDEu6SS

Trevor Warmedahl is someone I have been following for a long time. Traditional cheesemaking is revolutionary.

Full Title: Traditional Vs. Industrial Cheese: Does It Matter Where Your Cheese Comes From? With Trevor Warmedahl Traditional cheesemakers respect the proces...

03/14/2026

The biggest hurdle people face in making great cheese at home is sourcing great milk. Because of this, I am excited to share that I am partnering with Peachy Keen Farm for a series of classes in Skagit Valley.

Peachy Keen Farm is owned and run by Aspen Dawn. She milks beautiful Guernsey cows, and their milk is widely available in stores from Lynden to Auburn. Aspen will be joining me in class, and she loves to talk about cows and milk as much as I do.

I will be using Peachy Keen Farm milk to make an Alpine Tomme artisan cheese, and I will cover all the basic steps that you need to make most aged hard cheese in your kitchen. Let's keep old skills and traditions alive in our modern world and connect to our local community with local food.

https://calendly.com/diamonddreamer8/cheesemaking-on-the-homestead

03/11/2026

Signs of spring are everywhere. The rhubarb is pushing through the ground and the raspberry plants are sending out lots of little green leaves. Spring gives me energy as well! Posting new cheesemaking classes coming your way Skagit soon!

03/09/2026

Cheesemaking classes are coming to Skagit County! Also, creating a fun collaboration with a local dairy that I am very excited about. Watch for more announcements!

02/17/2026

There are only a few days left to sign up for the cheesemaking class this Saturday on Whidbey Island. I love the new location for classes. Please share this post and invite a friend to join you! https://www.eventbrite.com/e/cheesemaking-on-the-homestead-tickets-1981909699262?aff=ebdsshcopyurl&utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp