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Artisan Cheese Making Classes


Our classes teach the technique for making cheese from goat & cows milk.
We create cheese from both milks in their raw form.


Our Artisan Cheesemaking class allows you to make three kinds of cheese for a great getaway, over the two-day course (5 hrs first day - 2 hrs second day).  We will make a Chevre or Feta, a pressed cheese such as an Asiago or Cheddar and a Ricotta.

The art of creating cheese is becoming a lost technique.
Just over 100 years ago, most small farms and cottages all created their style of cheese.  With the population increase, factories create cheese on a massive scale adding chemicals to force a curd and add oil and preservatives to the milk, losing the beautiful technique and flavor of the Artisan Cheese.


We do not use any chemical starters or inoculants. We make cheese the way it was created 500 years ago.  We have our own hives and add honey to every cheese we make which is a natural antibacterial. We use our own natural wax from our bees.  Marcia has a Clabber Mesophilic starter that she has been renewing and aging for over five years. It is incredibly smooth tasting and creates amazing cheeses.


Master Chef Marcia, has been making cheeses for nearly a decade with our own Goat milk and Cow milk sourced from a nearby organic raw dairy.  She has found that she loves introducing guests to the lost art of cheese making, in hopes that they will blossom into home cheese makers creating many more wonderful cheeses.


  •  You will learn how to make your own Clabber- which will be your Mesophilic starter for many cool temp cheeses.
  •  You will learn sterilization and the handling of tools used for the cheese making.
  •  Learn about Thermophilic starter for your harder cheese that is cultured at a higher temperature.
  •  She will discuss the types of rennet.  We only use goat rennet (that we have produced).
  •  Learn the differences between, homogenization, pasteurization and raw milk.
  •  You will learn about curd/whey temperature/ripening times that enhance the flavors & textures of cheeses.
  •  Learn the differences between a soft cheese, pressed cheese and heavy aged cheese.  See fermenting cave and cheeses that are aged up to 9 years.
  •  Understanding finishing cheese with brine wash, lard, bandaging, waxing, wines or beer.

Classes on the Farm/Inn are private and are limited to either a couple, a family (16 yrs and above) or a group of friends.  Limited to 6 pupils per class.  This allows each student to fully participate in each step of the cheese process.  Workshops are scheduled directly with Marcia and are offered M-Th.  She accepts one class per month.  You will need to make a reservation at the Inn for a minimum of one night (2 is highly recommended ). The cheese course begins early and continues the next day to allow students to ripen their cheese and experience the entire process.

A fantastic melange of delicacies in a charcuterie style lunch with wine is served at the end of the first day of class (1:30).


Be sure and give a treat to our sweet and friendly Nubian and Nigerian Dairy Goats!
(treats are provided to guests for the goats and chickens)


Each person gets to take home two 8oz containers of cheese you made. You will add your flavors on the second day after you have gone out into the farm and have gathered and then dried the fruits or vegetables you choose for your flavoring.

2 Day Cheese course for two students: $899 (not per person)
2 Day Course for 3rd-6th participants is additional $229 per person
Rates do not include the room rate or dinner at the Inn.

"Fabulous cheese making class!!!!  Elm Creek Manor, besides being a beautiful bed and breakfast, offers cooking classes once a month. My daughter and I went there for a cooking class vacation and selected cheese making. During the two half days we spent in the kitchen with Marcia we made Asiago, three flavors of goat cheese, and ricotta, participating in the entire process from going out early in the morning with Brad to milk a goat, select the vegetables, fruits and herbs to flavor the cheeses, and then working in the kitchen with Marcia, learning the entire cheese making process from beginning to end (and getting to take them home!). We stayed in the lovely Alsace Cottage and enjoyed the wonderful breakfasts delivered by Brad in the morning, the dinner on Thursday (we chose the pork loin and brisket), but especially the charcuterie tray which was delivered to our cottage on Tuesday night. Everything on the tray was made on the premises from cheeses and breads, to cured meats to pickled vegetables and fruits, and fresh fruit as well, all served with the wine of our choice. It was enormous! Go there for the lovely accommodations, the wonderful food, and especially the warmth and kindness of Brad and Marcia. And take the cheese making class if you can!!!!!"
Barbara S.
Germantown