JUL
30
Modern Miso Making
04/18/26 - Hard Cheese Making
This event is over, it happened on
April 18, 2026 at Preserved in Oakland, CA
5540 College Ave, Oakland, CA 94618, USA
Unravel the mystery of making sliceable, hard cheeses in this fun and in-depth workshop with cheesemaker and author Gianaclis Caldwell.
*Please note this is a 4.5 hour long class!
Time & Location
Sat, April 18th, 2026, 11:00 AM – 3:30 PM
Preserved, 5540 College Ave, Oakland, CA 94618
About the Event
If you’ve ever wondered what makes a cheddar different from a Gouda—and wish you could make both at home—then this is the class for you.
Visiting expert cheesemaker and author of Mastering Basic Cheesemaking, Gianaclis Caldwell, will guide your exploration of the nuances of taking milk from a liquid state to an aged, umami packed, nutritious hard cheese. During the session, you’ll help make a tasty batch of fresh, squeaky cheddar curds, and a wheel of Gouda-style cheese for aging.
In addition to taking home a bag of your own fresh cheddar cheese curds, you’ll leave this class with new insights into the diverse pantheon of aged cheeses. The gouda-style cheese will continue to be tended after class ends and will age at Preserved for several months. Students will be called back for a tasting when it is aging is complete!
All students will receive a 10% discount on post-workshop purchases in our store.
All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.
Date:
April 18, 2026
Time:
11:00 AM
3:30 PM
250.00
Participants & Organizers
Event website: https://preservedgoods.com/collections/events-classes/products/04-18-26-hard-cheese-making
Ticket website: https://preservedgoods.com/products/04-18-26-hard-cheese-making?variant=47757018529949
Event type:
Workshops and Education
Preserved is a fermentation-focused kitchen shop and classroom in Oakland’s Rockridge neighborhood, right on the College Ave commercial strip. The front of the space functions as a retail store stocked with pantry staples, preserving tools and general cooking gear, so walking in for a class means passing shelves of jars, baking equipment, vinegars and grains. more...
