August 23, 2025 | 9:30am–3pm | The Holler Homestead
Includes
*Lunch – a pairing of cheeses throughout the world with locally sourced, farm to table complements (bring your own wine if you wish!)
*printed cheesemaking guide
starter kit (culture, lipase + rennet)
*a take-home jar of chevre you had your hands on!
TICKETS: $227 at LivingFreeInTennessee.com
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Includes: Cheeses of the world culinary experience, printed cheesemaking guide, starter kit (culture, lipase + rennet), and a take-home jar of chevre.
Want to learn how to make your own cheese without turning your kitchen into a science lab?
>>>This workshop covers the basics and keeps it in the context of a REAL kitchen.
>>>We’ll show you how to make three soft cheeses from start to finish: feta, paneer, and chevre.
…And WHEY cooler: you’ll learn unique ways to use up the byproduct of cheese: whey. We cover what milk to use, which tools actually matter, and what’s happening as curds and whey start to do their thing.
This is a demo-style class, but you’ll still get your hands on some cheese that you get to take home with you. We’ll thread in history, safety, and troubleshooting tips throughout the day, along with some stories of what not to do.
Midday, we slow down for a cheese tasting lunch featuring selections from around the world, including some made right here at the Holler Homestead. Pairings are curated by Chef Kenny Daniels (The Blood Sugar Chef), and if you want to sip wine with lunch, BYO — we’ll have glasses and a corkscrew ready.
We’ll wrap with a whey-based mocktail (or cocktail) demo and send you home with the tools and confidence to keep going.
Meet Your Instructors
Nicole Sauce
Down‑to‑earth, practical, and full of stories — you won’t just learn how to make cheese, you’ll learn why it matters. I’ve spent years figuring out how to make good food from scratch, including more than a few trial-and-error rounds with cheese. My teaching style is simple: show what works and share the mistakes so you don’t have to make them too.
When I’m not teaching, I’m running Holler Roast Coffee, hosting the Living Free in Tennessee podcast, and keeping the animals, garden, and people around here moving forward — one small win at a time. Cheese happens when milk is flowing and time allows. That’s what makes it special.
Chef Kenny Daniels (The Blood Sugar Chef)
Kenny brings over 20 years of kitchen leadership, hospitality consulting, and mixology experience to the table. A certified sommelier and award-winning mixologist, he’s consulted for spirits brands, taught at culinary schools, and built one of the largest single-barrel spirits programs in the country. He’s also an apprentice cheesemaker and regularly teaches workshops focused on real-food flavor, service systems, and creative approaches to whole ingredient cooking.
At this workshop, he will be teaching, leading the global cheese pairing lunch and showing you how to use leftover whey in creative ways — including a flavor-forward mocktail demo that might just become your new favorite use for byproduct.
Also check out other Workshops in Lancaster, Food & Drink events in Lancaster.
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