Paint Valley Farms to host cheesemaking classes with renowned instructors 

As the artisanal cheesemaking movement continues to grow, Paint Valley Farms in Beach City is positioning itself at the forefront of this culinary renaissance. Highlighting its commitment to quality, Paint Valley Farms offers non-GMO, mostly grass-fed, low-heat vat-pasteurized, non-homogenized cheeses with no artificial flavors or colors. The farm is celebrating the sale of its popular cheese curds throughout August, making it an ideal time for local cheese enthusiasts to indulge.

In September, Paint Valley Farms will host a three-day cheesemaking class taught by Dr. Larry Faillace and Linda Faillace of Three Shepherds Cheese in Vermont. The couple has been sharing their expertise for more than 28 years and will guide participants through the process using Paint Valley Farms’ A2A2 milk.

“We have a very cool life because we teach in Vermont from May to October, then travel around the world, teaching cheesemaking, doing consulting, and working with people on food businesses,” Linda Faillace said.

The Faillaces began their journey in 1993, inspired by a desire to promote sustainable and regenerative agriculture. Based in Vermont’s Green Mountains, their family operation includes their three children, Francis Faillace, Heather Faillace and Jackie Faillace, all of whom have contributed to the farm’s success. Jackie Faillace became the nation’s youngest professional cheesemaker at age 11, while Francis Faillace managed the pasture and flock of 125 sheep, and Heather Faillace handled milking and cared for the guardian llama. The family’s work has been featured in publications and on television, including The Wall Street Journal and Food Network’s “Food Finds.”

Their cheesemaking education efforts began after reading the book “What Color Is Your Parachute?” during a career transition. A chance discovery of the British Sheep Dairy Newsletter inspired them to explore sheep dairying, leading to a three-year collaboration with the USDA to import sheep from Belgium, the Netherlands and New Zealand. Recognizing a lack of cheesemaking knowledge in the early days of Vermont’s artisanal movement, they invited a Belgian cheesemaker to work with them, launching their first classes.

Initially offering only a few sessions each year, the Faillaces expanded their program as interest grew. Today, they conduct 20 to 30 classes annually.

At Paint Valley Farms, a one-day introductory class will be held Sept. 9 from 9:30 a.m. to 3:30 p.m., offering beginners a chance to learn the basics. The three-day class, Sept. 10-12, will cover the creation of about seven cheeses and delve into cheesemaking science and techniques.

“We’ve had participants with no previous cheesemaking experience as well as those who’ve been making cheese for years,” Linda Faillace said. “They may want to better understand the science behind it or experiment with a different style.”

For more information on the classes or the August cheese curd sale, visit www.ThreeShepherdsCheese.com or call Paint Valley Farms at 330-359-0304.