BLESSED BE THE CHEESE MAKERS: FIVE MORE COURSES AROUND THE GLOBE
Die-hard turophiles (cheese lovers), rejoice. Here, some places where you can learn your way around a curd.
Glengarry Cheesemaking & Dairy Supply Whether you prefer Gouda, cheddar, or feta, you'll learn how they're made at a daylong class 1 1/2 hours outside Montreal. CLASSES $93. ALEXANDRIA, ONT.; 613/525-3133; www.glengarrycheesemaking.on.ca
New England Cheesemaking Supply Co. A great introduction for beginners, this six-hour seminar in the foothills of the Berkshires covers everything you need to know to make soft cheeses—plus a farmhouse cheddar—at home. CLASSES $100. 292 MAIN ST., ASHFIELD, MASS.; 413/628-3808; www.cheesemaking.com
Schaukäserei Kloster Engelberg It can take more than three years to become a Milchtechnolog, or cheese maker, in Switzerland, but you can watch the masters at work in a 12th-century monastery. KLOSTERHOF, ENGELBERG, SWITZERLAND; 41-41/638-0888; www.schaukaeserei-engelberg.ch
University of Wisconsin-Madison If you want to know the chemistry behind the cheese-making process, this intensive four-day course delivers. CLASSES $475. BABCOCK HALL, MADISON, WIS. 608/263-1672; www.wisc.edu
West Highland Dairy Intense three-day workshops at a homestead dairy in the Scottish Highlands. CLASSES $500. ACHMORE, KYLE OF LOCHALSH, SCOTLAND; 44-1599/577-203; www.westhighlanddairy.uk
—Jaime Gross
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