Cheese Making Weekend

Cheese Making Weekends in Pennsylvania -- with Three Shepherd's Cheese

Join Dr. Larry and Linda Faillace of Vermont's Three Shepherds Cheese at The Mercersburg Inn for a weekend of fun and informative cheesemaking!

Linda and Larry, along with their three children —Francis, Heather, and Jackie —began a family farm enterprise in the heart of Vermont's beautiful Green Mountains in 1993. They are committed to sustainable practices and quality artisanal products with a focus on cheese.

Larry and Linda are passionate cheese enthusiasts and food lovers. Over the past twenty-five years, they have taught the art and science of cheesemaking to nearly 3000 students from around the world. Three Shepherds' cheeses and cheesemaking classes have been featured in numerous publications and television shows, including "Food Finds" on the Food Network, Martha Stewart Television, "Gourmet," "Cooking Light," "Ski Magazine," "Elle," and "Travel and Leisure," to name a few. Linda and Larry's cheesemaking adventures have taken them across the United States, and they were the first to teach traditional artisan cheesemaking techniques in Bermuda and Belize.

Cheese students arrive for a weekend of fun and delicious activities. Included in the course is the "Three Shepherds Artisanal Cheesemaking Manual," complete with lots of fascinating cheese information and all the necessary recipes for the weekend. During the evening hours, Larry and Linda will lead a short introductory discussion, followed by the tasting of two cheeses. These cheeses require a full night of incubation and transformation into curds and whey.

Class begins after breakfast and includes a full day of hands-on cheesemaking along with discussions of the history and discovery of cheesemaking, the principles of artisan cheesemaking, the types of milk needed for cheesemaking (as well as those to be avoided), and the tools and ingredients required for the foolproof creation of delicious cheeses at home. We will complete the soft-ripened cheese and Quark begun on Friday evening, make a batch of Feta, as well as some whole milk Ricotta.

The Faillaces will also work with the class to make their signature lunch, based on the morning's activities.

The class will also provide cheese to the Inn's chef, to be incorporated into the optional Saturday evening meal.

Optional 3 course dinner with some of the cheeses made during the Saturday Class. $75 - includes tax and gratuity.

Another day of cheesemaking begins after Sunday breakfast. Students will complete the cheeses made on Saturday, including a discussion and demonstration of salting and brining. The class will also make the always popular fresh Mozzarella, as well as whey Ricotta. The highlight of Sunday is Linda's cheese tasting and wine pairing lunch. Lunch is like a class of its own in cheese appreciation, pairing, and serving, and includes a wonderful array of select cheeses. Upon completion of the class, students will have the opportunity to take several cheeses home with them and the knowledge and skill to make them at home.

$395 per person plus room - Requires 2 night stay.

This will be a popular weekend, so be sure to make your reservation now.

Call us at (717) 328-5231 or 1-866-628-7401 to make your reservation.

November 6th - November 8th, 2026 - Friday arrival for 2 nights stay required

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