Seattle Cheesemaking Classes with Mark Solomon Got milk? Make cheese! Join cheesemaker Mark Solomon for comprehensive hands-on classes for soft cheeses and semi-firm and hard cheeses. About Mark Mark Solomon is an experienced cheesemaker who has taught for over 20 years.  In the last several years he has successfully made over three hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Jack as well as many soft cheeses and bloomy rind cheeses. He has previously taught in-depth cheesemaking classes at Cooks World. Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop. In October 2009 he completed an intensive week long Cheesemaking Technology Short Course at the University of Wisconsin in Madison, a part of the Wisconsin Master Cheesemaker program. Some Things Mark's Students Liked About the Classes: "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 firsthand."-Victor Chudnovsky "Wonderful presentation.  Relaxed atmosphere but clarity in the presentation"-Laura Phillips "You gave me the confidence I need to try making cheese on my own!"- Ann Precup "The variety of cheesemaking processes covered and sampling, as well as getting to see the subtleties of the processes while making cheese"-Thea Brandt. "Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information"-Hani Saliba "The explanations of the differences between the various cheeses"-Elisheva Offenbacher "Your expertise!  I really enjoyed your class!  I like seeing the process as well as the written info."-Kate Cowles "Great emphasis on at home capabilities & explanations of why each step is important"-Mandy Sorensen UPCOMING CLASSES IN 2012   SOFT AND HARD CHEESEMAKING CLASSES AT MANGIA BENE IN SEATTLE Mark is excited to be teaching at Mangia Bene Cooking School in the Roosevelt district.  The school has four stoves so students have a great opportunity to get lots of hands-on experience. January 16,2012. Monday, at Mangia Bene, 850 NE 88th  (88th and Roosevelt) from 6:30-9:30 pm. Soft cheeses.  SOLD OUT. January 23, 2012. Monday, at Mangia Bene, 850 NE 88th (88th and Roosevelt) from 6:30-9:30 pm.  Semi-firm and hard cheeses. SOLD OUT.   NEW CLASSES AT MANGIA BENE Now taking registration! February 20, 2012. Monday, at Mangia Bene, 850 NE 88th (88th and Roosevelt) from 6:30-9:30 pm.  Soft cheeses. Hands on. We'll make yogurt cheese, ricotta, and mozzarella in class and learn to make at least three other cheeses (in all likelihood these will include chevre, quark, and cream cheese). You'll find that all these cheeses can be made with a minimum of equipment (and effort) at home.  We'll taste all the cheeses, learn what happens when you make cheese and find out about simple soft cheesemaking equipment.  We'll troubleshoot common mistakes and discuss how to get the best results in your own kitchen.  Plenty of cheese so you won't go home hungry!  Class limited to 16 students. February 27, 2012. Monday, at Mangia Bene, 850 NE 88th (88th and Roosevelt) from 6:30-9:30 pm. Semi-firm and hard cheeses. Hands on. The many stoves and extra space at Mangia Bene will make it possible to make several cheeses in class.  Most likely these will be Cheddar and Gouda-two cheeses which exemplify different hard cheesemaking techniques and provide a window into the production of many cheeses. As we make the cheeses we'll talk through the steps involved in making almost all hard cheeses and delve into cheese chemistry.  We'll discuss sources of cheesemaking equipment, starter cultures, cheese molds, etc. (with an emphasis on simple low-tech solutions).  We'll also eat lots of homemade hard cheeses and evaluate them. Class limited to 16 students. All materials will be provided by the instructor. Fee for each class is $65.  If you'd like to take both the soft and hard cheesemaking classes the fee is $115.  And if you sign up a friend you'll receive an even bigger discount.  Discounts are limited. To sign up or ask questions e-mail Mark at  solomon_arts@yahoo.com. If you'd like Mark to call you please leave your telephone number.   SOFT AND HARD CHEESE MAKING CLASSES AT BELLINGHAM FOOD COOP January 28, 2012. Saturday at Bellingham Food Coop, 315 Westerly at Cordata Parkway in Bellingham (in cooperation with Whatcom Community College) from 1-4 pm.  Make Your Own Soft Cheese.  The same as the Mangia Bene January 16th class described above. Fee is $55.  For further information and to register call Whatcom Community College at (360) 383-3200. February 4, 2012. Saturday at Bellingham Food Coop, 315 Westerly at Cordata Parkway in Bellingham (in cooperation with Whatcom Community College) from 1-4 pm.  Make Your Own Hard Cheese.  The same as the Mangia Bene January 23rd class described above.  Fee is $55.  For further information and to register call Whatcom Community College at (360) 383-3200. GIFT CERTIFICATES AND PRIVATE CLASSES ARE AVAILABLE. To read one student's take on Mark's cheesemaking classes go to Julia Shanahan's blog, www.culinary-quest.com and look for "Making Cheese-Part One" and "Cheese Making-Part II."  It's in Archives January and February 2010. Contact Mark (425) 744-1131 Email: solomon_arts@yahoo.com   Copyright 2011-2012, Mark Solomon Page last updated: 1/19/2012