Cheese Making Curds On The Way
Cheesemaking Classes Portland, OR

Queso Fresco
Hands On Cheese Making Classes

           Upcoming Classes, Spring & Summer  2014 !


               101 Baking  Classes, April 19th & 26th


                               Clark College at Columbia Tech Center

                                              Vancouver, WA

                               Just a short, easy drive from Portland


A two part hands on class to teach you how to avoid baking failures with secrets, shortcuts and things the cookbooks never tell you. Discover why it is "all in the flour", how to make your cakes rise, avoid burning the bottoms, blend in that chocolate and the proper way to mix and measure ingredients together. Learn the difference between baking soda and baking powder, between butter and shortening, between cup measuring and weighing and so much more! Find out how to mix the easiest, fastest, chocolate cake ever and a quick way to mix and roll out your own flaky, butter pie crust. New recipes each session with a goodie bag from Gayle to take home!

                          Contact college for information and sign up: (360) 992 - 2939

                                     Sat. April 19th 2014

                                        Baking 101 Class

                                                                               ~ Clark College ~

                                     ( Class # 1 Spots still open)


                                       Sat. April 26th 2014

                                          Baking 101 Class

                                                                                 ~ Clark College ~

                                                                                 ( continuing class)



                                                          Moroccan Cooking, March

 Take a journey of discovery with colorful and sophisticated Moroccan cooking with its culinary past from the French, Spanish, Portuguese and Arabic influences. Learn the basics of this artfully presented food. Mix and taste exotic spice and herb blends. Moroccan dips, spreads and pita bread with Moroccan butter for starters. Make Jaben - a rich, creamy fresh cheese served with roasted grapes. Quickly cure cucumbers using a salt block. Make preserved lemons and use them for a chicken Tagine with fennel and a Marrakesh couscous. For the class finish, Marocaine á ĺ orange will be put together with orange flower water and almond paste stuffed Mejhoul dates.

Mint tea and pomegranate syrup for beverages.


                                                         Sat. March 1st, 2014

                                                                              Moroccan Cooking Class

                                                                                 ~ Clark College ~

                                            ( Class Full)



Cheesemaking Class,  ~ Clark College ~ Watch for 2014 Class Dates


Mild and Soft, Sliceable to Tangy! Master cheesmaker Gayle will demonstrate how to cut and stir the curds and whey! In this basic cheesemaking class, learn all about cultures, rennets and appropriate milk - and mysteries and intricacies of calcium, lactic acid, pH levels and a whole host of other necessary elements of the art of cheesemaking. Learn how to make Ricotta, Crème Fraîche, Chevŕe and Queso Fresco. Cheesemaking is something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak).

Learn to make fresh rosemary crackers during this class. Served with the Herbs de Provence Chevre cheese!

Lot's of cheese samples from appitizers to a dessert of lemon curd English tarts.

 Your take home bag will have instructions, cheese making tips and recipes.


         ~ Classes at Portland Homestead Supply Co ~

Cheese Classes, just one of the many Urban Farm skills to learn.

This is a demonstrated, foundation class for beginning soft to semi-firm cheesemaking.


You’ll have fun learning the art of making soft and semi-firm cheeses that you can make at home, in your own kitchen, for a fraction of the cost of store bought cheese.


Gayle will start off making fresh Ricotta using fresh lemon juice.

After the Ricotta is done, you’ll add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm.


You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow or

goat, or pasteurized milk from your local market.


To finish up the class, Gayle will show how to make fresh Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home.


Your take home bag will have instructions, cheese making tips and recipes.


Join us at Portland Homestead Supply Co. in the Sellwood/Portland area for a great beginning cheesemaking class!


Class limited to 8 students only.

Please contact Portland Homestead Supply to sign up for classes, make payment and for more details and cancellation policy.


Click on the link for their web site:



8012 SE 13th Avenue, Portland, OR 97202

In the Sellwood area


Sat, March. 8th, 2014  ( Class Full)

   1:30 am to 3:30 pm


 Sat, March 15th, 2014  ( Class Full)

    11:00 am to 12:30 pm


Sat, March 29th, 2014  ( Class Full)

    11:00 am to 12:30 pm


 Sat, April 5th, 2014  ( Class Full)

   11:00 am to 12:30 pm


  Call store for more information, class sign-up, make payment or to get on the waiting list.


Queso Fresco Cheese Classes, in the Beavercreek Kitchen

No Classes At This Time ~ Check Back Soon


In this class students will learn from hands on experience the techniques of culturing, renneting, curd cutting and draining to produce a homemade cheese that they can take home.

Milk, Dairy Culture, Calcium Chloride, Cheese Salt and Vegetarian Rennet are included in the supply fee. The milk is a pasteurized, homogenized product. All equipment for use during the class will be provided by Curds on the Way.

Classes will be held in Beavercreek, just south of Oregon City.

Classes are limited to 4 students for each class, allowing for more individual attention to the cheesemaking process.

A light lunch of soup, bread, and dessert will be served.

Please pay for the class in advance on this web site, through the secure PaPal system, or you may send me a check in advance. Contact me for address.


You will be contacted when payment is received and class time confirmed.

I’m looking forward to making cheese with you!




Class limited to 4 students only


$50.00 per class with lunch

Cancellation Policy:  If there is a need to cancel, please let me know 3 days in advance to make other arraignments, as I need to have the correct number of supplies and lunch prepared for the students. I appreciate your consideration of this policy.


 If the class is cancelled due to very bad weather,you will be given credit for another scheduled class or a refund.

Making and Using your own Sourdough Starter

Where: Portland Homestead Supply  Co. Classroom

Class Discription:  

Come and learn the art of making sourdough starter that you can make more sourdough from indefinitely.

She’ll show you how to mix up a batch of blueberry sourdough pancakes and cook the batter on a griddle, dropping on the blueberries from Gayle's garden as they cook. Then you'll slather them with fresh lemon butter, a topping of fresh homemade blueberry jam, home-made Crème Fraiche and then enjoy the delicious taste.

She will also discuss a no-knead bread,and then you'll sample sourdough cranberry bars, one of the take home recipes.

Your take home goodie bag will include a container of live, Oregon sourdough starter.
Within a few days, and some feedings as will be demonstrated in class, you’ll have a culture going, without needing to add more yeast to a recipe.

All materials provided, instructions, recipes and a spatula that you may keep.

Please contact Portland Homestead Supply to sign up for the wait list and get more details.




8012 SE 13th Avenue, Portland, OR 97202

 In the Portland/Sellwood area

Payment Options

PayPal is a secure, easy way to pay online for a class. Just click on the PayPal Button and it will take you to the PayPal site.  

You may also pay directly to me by mail with a check.

Please email  me and I will give you the address of where to send your check. 

While maintaining the tried and true practices of basic keep-it-clean and sanitized with watch-the-temperature standards, my methods scale down cheese making projects to fast and manageable sizes for storing and serving. 
With "Hands On" classes and using basic kitchen utensils, class demonstrations and printed instructions, you'll be ready to make any soft to semi-soft cheese, from Crème fraîche to Fromage Blanc. Then you can say I "Did It Myself ! " 
Go to the contact page, fill out your name and email.
Post any questions in the comment box, hit submit and I will return an answer to you.

I look forward to meeting you in class,  

Beginning Cheesemaking, Whole Foods Market Salud! Kitchen

Direct Set Cultures 101

Using dairy products ~ sources for ingredients

Developing recipes using your soft cheeses

This class is a fun, easy way to learn cheese making
Learn to make: a variety of soft cheese such as:
Fromage blanc ~ Fromagina ~ Crème fraiche ~ French Herb pressed Cheese
Also learn about: Feta, Hallumie cheese
Learn easy step-by-step techniques using basic utensils and clean and sterile methods for making cheese at home.