Scratch Made Life

05/30/2026

Check out the stirring method to prevent those Parmesan curds from clumping together! 😁

05/30/2026

Trifecta class today - always a full house!

04/22/2026

It's that time - Class Scheduling.

I am in the process of doing the Summer class schedule. Please let me know in the comments what class or classes you would like to see.

03/25/2026

CHEDDAR class this Saturday - a couple spots are still available.

03/17/2026

Both the COMTE and TOPO classes have sold 1/3 of the tickets in just 24 hours since being announced. I thought they'd go fast but - wow! If you want to attend these classes either sign up via the EventBrite link our get in touch with me about paying via Zelle or VenMo.

03/16/2026

Summer is creeping up on us and this means new classes on the schedule! I can share that two new cheeses will be offered - COMTE and TOPO (Sao Jorge). Comte will be on June 13th and Topo and 6/20. If you are interested, message me - these two classes will fill up fast.

03/12/2026

HAVARTI and Butterkase classes this weekend! Butterkase is closed but a few spots left in the Havarti class Saturday at 10am. You can sign up here:

Havarti cheese is a wonderful buttery cheese!

02/18/2026

A lot going on this past weekend including the making of four different Bries - plain, mushroom, jalapeno and truffle! These are to take for tasting at the 3/29 Brie class at Grand Island Vineyards. Great wine and great cheese/cheesemaking - a natural pair! Sign up here: https://www.grandislandvineyards.com/product/brie-cheese-making-class

02/09/2026

Yep, we have the cheesemaking going on. Room left in upcoming classes like Gouda, Swiss, Blue, Havarti, Sausage Making and more but they are filling up fast!

01/24/2026

SAUSAGE MAKING TIP: Every now and then I search the Internet for new info/tips. Last week before the Sausage Making Class I found a game changer. Soak your casings in cool water 10-15 minutes before using. This makes them significantly easier to put on the stuffing tube.