Classes

Sheana Davis breaks down the barriers to cheesemaking, making it accessible, easy and fun with energetic, hands-on classes that teach participants how to craft a fresh, warm ricotta cheese that is ready to serve and enjoy within 90 minutes.

Upon arrival, guests are welcomed with locally crafted wine and an artisanal cheese tasting, allowing them to explore different types of handcrafted cheeses prior to creating their own.

Next, Davis leads participants in the interactive process of making a fresh ricotta cheese. All ingredients used are readily available in any local grocery and the cooking supplies used reside in most home cooks kitchens.

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Cheese Classes with Sheana Davis

November 13, 2016

December 11, 2016

January 8, 2017

March 12, 2017

April 9, 2017

May 7, 2017

June 11, 2017

July 9, 2017

August 13, 2017

September 10, 2017

October 8, 2017

November 12, 2017

December 10, 2017

January 14, 2018

$75.00 per person

Please RSVP to The Epicurean Connection 707-935-7960 or sheana@vom.com
Payment due prior to attending class.  1 week prior cancellation.
Class times 1:00-3:00

Classes are hosted at The General’s Daughter

400 West Spain St. Sonoma Ca.  95476.

Lodging is available at the following Sonoma Valley Hotels

Ramekins Culinary School & Inn. ~~ 707-933-0450
Four Sisters Inn ~~ 707-939-1340
Sonoma Valley Inn ~~ 707-938-9200

Learn the craft of fresh cheesemaking with Sheana Davis, Wine Country cheesemaker, chef, caterer and culinary educator.

Cheesemaking Class with Sheana Davis from Casey Beck on Vimeo.

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Sheana Davis breaks down the barriers to cheesemaking, making it accessible, easy and fun with energetic, hands-on classes that teach participants how to craft a fresh, warm ricotta cheese that is ready to serve and enjoy within 90 minutes.

Upon arrival, guests are welcomed with locally crafted wine and an artisanal cheese tasting, allowing them to explore different types of handcrafted cheeses prior to creating their own.

Next, Davis leads participants in the interactive process of making a fresh ricotta cheese. All ingredients used are readily available in any local grocery and the cooking supplies used reside in most home cooks kitchens.

Participants work in a group to create the cheese: they pour the milk, ladle and scoop the curds, and within 60 minutes they have a delicious, fresh ricotta cheese ready to be enjoyed by the group.

Upon completion, Davis shares various seasonally inspired ways to serve the cheese, using local herbs, jams and produce. All participants leave with their own cheesecloth and ladles to continue the cheesemaking experience at home.

Specialized classes are available, in which Davis educates participants in creating dishes with their newly created cheese, including lasagna, parfaits, gourmet grilled cheeses, and other epicurean creations. Guest cheesemakers are available to showcase their own cheeses and techniques. Past guests include Anna Connor of Pug’s Leap and Joel Weirauch Farm and Creamery.

Cheesemaking classes are perfect for team building actvities, bridal parties, couples classes, girlfriend getaway weekends, LGBT events, EBT education courses, and more. See the current schedule for Wine Country based cheesemaking classes by visiting www.theepicureanconnection.com. To schedule your own culinary cheesemaking experience, contact Sheana Davis at sheana@vom.com

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About Sheana Davis

Sheana Davis is a cheesemaker, chef, caterer and culinary educator. With over 24 years of farm-to-table experience, Davis creates Wine Country inspired edible experiences for food enthusiasts around the country under the auspices of the Epicurean Connection, her gastronomc experience company. Davis engages and inspires cheese lovers through the process of creating fresh, delicious cheese, similar to her many award-winning artisan cheeses (Delice de la Vallee, Crème de Fromage), in her interactive cheese classes. Based in Sonoma, California, she teaches over 100 classes annually throughout the country, at venues including at the Silverado Resort & Spa (Napa, CA), Charles Krug Winery (Rutherford, CA), French Laundry (Yountville, CA), the General’s Daughter (Sonoma, CA), Fairmont Sonoma Mission Inn and Spa (Sonoma, CA), Farmhouse Inn (Guerneville, CA), Sea Ranch Lodge (Sea Ranch, CA), Murray’s Cheese Shop (New York, NY), Food Matters Again (Brooklyn, NY), Rogue Ales (Newport, OR), Cochon Butcher (New Orleans, LA), and other establishments. Her culinary creations are served at special events and Michelin-starred restaurants nationwide.