Two Goats School of Cheesemaking

03/28/2026

Thankful for this crew, who made my job today filled with full belly laughs and cheesy puns.

01/14/2026

The curd nerd herself

12/27/2025

Thankful for this group who traveled 2.5 hours to come make cheese ! 🧀

11/22/2025

Festive 🧀

11/22/2025

Perfect cheese making weather ☔️

11/14/2025

https://twogoatsschoolofcheesemaking.com/classes-1/p/yhwwzrnjs70vl4h4sgyjjed4yrpxih

Sunday November 23rd 🍕 From Curd to Crust: Mozzarella & Wood-Fired Pizza Workshop Hosted by Two Goats School of Cheesemaking Learn the art of fresh cheesemaking — then taste your creation on a hand-tossed, wood-fired pizza. This immersive, farm-to-table experience brings toge

10/28/2025

Great class today with Kelly & Phillip who came all the way from France 🇫🇷! This is their second visit to and today we made Mozzarella, Stracciatella & Burrata.

04/27/2025

✨✨✨

03/22/2025

🧀🧀🧀🧀

03/22/2025

Stilton cows milk cheese. Stilton is privy to one of the most iconic, historical cheese and wine pairings, so much so that it’s almost impossible to say Stilton without thinking “Port and Stilton.” This is a holiday treat for the 65% of Britons who don’t consider blue cheese to be a hated food, dating back to times when all foods had a stronger sense of seasonality, and the Stilton that had been put to the caves during the summer milking season was coming to readiness around Christmas. Pears also feature heavily in the holiday Port and Stilton matchup in the U.K. Blue cheeses were believed to have been developed many centuries BC, in caves where ambient cultures created blue veining. Among the oldest European blues including Roquefort and Gorgonzola, Stilton is a relative youngster, but of no less importance for blue aficionados. Varying sources credit several cheesemakers as possible founders of Stilton, but all sources point to the early 1720s for its inception, and make mention of the Bell Inn in Stilton, Huntingdonshire, as the spot where the notable blue-veined cheese was served to travelers from London on the Great North Road, securing its infamy. Daniel Dafoe wrote of Stilton in his travel memoir of 1724, referring to it as “our English Parmesan.”

02/06/2025

https://twogoatsschoolofcheesemaking.com/classes-1/p/wptm68kk4owe9lgkspmmqopswi0yt4

This class is all about making cheese with out the use of direct set cultures and instead using naturally occurring cultures present in raw milk as well as using kefir to make cheese. We will discuss where to source your milk and supplies, equipment needed and how to set up a ripening box and age c