ATLANTA CHEESE MAKING CLASSES WITH MARK SOLOMON
Got Milk? Make Cheese!
Join cheesemaker Mark Solomon for comprehensive hands-on classes for soft cheeses. French bloomy rinds, and semi-firm and hard cheeses. We have just moved to Atlanta and are in the process of setting up classes.
About Mark
Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle, Wa. and at Bella Kitchen Essentials in Gig Harbor Wa. as well as at Bellingham Wa. Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program. During the spring of 2017 he took intensive training in French bloomy rind cheeses at Enilbio Dairy Technology School in Poligny, France. In July of 2019 he opened Toucan Tango Creamery in the heart of the Applegate Valley.
SOME THINGS MARK'S STUDENTS LIKED ABOUT THE CLASSES:
"You gave me the confidence I need to try making cheese on my own" — Ann Precup
"Mark was very knowledgeable but also entertaining! I loved eating cheese too." — Sena Krug
"It was very helpful and instructive to see the mozzarella making first hand." — Victor Chudnovsky
"Wonderful presentation. Relaxed atmosphere but clarity in the presentation." — Laura Phillips
"Although we have made cheese many times, we learned a lot and came home excited to try some new things" — Eileen McCracken
"Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information." — Hani Saliba
UPCOMING PUBLIC CHEESE MAKING CLASSES IN 2026 TBD
A Sample Class Description: HANDMADE FRESH CHEESES. From 5:30-8:30 pm. Hands on. In this class you'll learn to make seven soft cheeses-mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese and mascarpone-and you will taste homemade versions of all of them. We'll make several of them in class and talk through all the recipes to troubleshoot any difficulties you might run into. You will find that if you can follow a recipe you can easily make these cheeses in your own kitchen. We'll learn some cheese chemistry, talk about sources of cheese information and equipment, and eat lots of cheese. Class is limited to 12 students.
Another Class Description: MAKING FRENCH BLOOMY RIND (SOFT RIPENED) CHEESES AT HOME. Hands on. Do you love the taste of a Brie or Camembert cheese? How about French pyramid cheeses? You can make these cheeses in your own kitchen with a minimum of equipment. In the class we'll go into the basic steps in bloomy rind cheese making in some detail. We'll taste bloomy rinds made with a lactic curd and a rennet set and learn the distinctions between them. We'll also trace the steps involved in making a particular cheese which we'll make in class with a demonstration of how the cheese should look, feel and taste at every point in the process. We'll some bloomy variations and eat some delicious homemade soft ripened cheeses. Classes limited to 12 students.