Learn to Make Blue Cheese

About this event

2-Day Blue Cheesemaking Workshop

• Schedule: Saturday (10:00 AM – 3:00 PM), Sunday (10-12)

• Skill Level: Advanced

Join cheesemaker and educator Cedar Love-Williamson for an advanced-level workshop dedicated to the craft of artisanal “Stilton-style” blue cheese. Designed for more experienced cheesemakers and culinary professionals seeking to gain more experience with affinage and microbial management, this course delves deep into acidification curves, structural moisture balance, and controlled aeration required to engineer internal veining and sophisticated flavor profiles.

Cedar brings over a decade of specialized expertise to the classroom, as he is recently retired from teaching undergraduate courses at Central New Mexico Community College (CNM). This intensive workshop offers a rare opportunity to learn advanced cheesemaking skills and ripening science from a seasoned local expert.

What You'll Learn

• Advanced Microbial Dynamics: Analyze the metabolic pathways of Penicillium roqueforti , focusing on lipolysis, proteolysis, and strain selection to control pungency, body breakdown, and flavor evolution while managing target rind microclimates.

• Curd Matrix Engineering: Master the exact timing for curd cutting, resting, and fragile hoop-loading required to preserve open mechanical fissures (air pockets) without over-acidifying or trapping excessive moisture.

• Two-Day Timeline:

• Saturday (10:00 AM – 3:00 PM): In-depth milk composition analysis, target pH curve mapping, culture dosing, and precise curd handling to establish optimal mechanical structure.

• Sunday (10:00 AM – 12:00 PM): Unmolding, multi-stage dry-salting mechanics, and the strategic timing and needle-gauge dynamics of piercing for optimal oxygenation.

This workshop is designed for:

• Experienced Cheesemakers who have mastered basic bloomy or pressed styles and are ready to tackle complex mold-ripened cheeses and precise pH management.

• Culinary Professionals & Cheesemongers seeking a rigorous technical understanding of affinage chemistry, curd matrix manipulation, and fault diagnosis.

• Serious Food Artisans looking for high-level troubleshooting, milk chemistry insights, and advanced cave environment control.

What to Expect

• Technical Theory & Metrics: In-depth guidance on acid development rates, target moisture loss, salt absorption kinetics, and precise pH milestones throughout the make.

• Hands-On Precision: Direct execution of delicate curd handling, multi-pass dry-salting ratios, and targeted piercing techniques.

• Advanced “Cave” Optimization & Troubleshooting: Cedar will share professional protocols for engineering microclimates (85–95% RH), regulating air exchange, and troubleshooting issues like bitterness, slipped rinds, or suppressed veining.

• Comparative Sensory Analysis: Guided technical tasting of diverse blue styles (from soft, sweet Gorgonzola styles to sharp, crumbly blues) to correlate specific make-sheet variables with final body and flavor.

Price: $135 per ticket (Includes both days, specialized cultures, high-quality local milk, and commercial-grade molds to keep)

By the end of the weekend, you’ll head home with your fresh wheels ready for controlled aging, along with the technical mastery to reliably produce complex blue cheeses in your home aging setup.

Purchase Tickets Here