Bates Consulting LLC


Food industry consultant specializing in cheese and cheesemaking. Offers both public and private classes  Cannon Beach- For Cheese Lover’s only! Introduction to Cheese and Cheese Making Workshop, a one-day event, will be held at the Cannon Beach Chamber Community Hall on Saturday April 8th from 9am-5pm. The workshop includes a cheese tasting of the seven major cheese families and a hands-on session where participants work in pairs to convert milk to Queso Fresco. Other sessions focus on the history and categorization of cheese and learning about the key steps of the cheese making process. A second tasting rounds out the day. The class is offered and taught by Marc Bates, a.k.a “Cheeseguy of the North Coast” He has 50 years’ experience in the industry. During this time he managed the WSU Creamery and made 'Cougar Gold' cheese and more recently managed the OSU Creamery where he assisted with the startup and development of "Beaver Classic" cheese. Marc has taught numerous cheesemaking shortcourses in WA, ID, OR and CA. He has served as an official judge for the U.S. Cheese Championship and World Cheese championships hosted by the Wisconsin Cheesemakers Assn. and also at competitions of the American Cheese Society and American Dairy Goat Assn. He has been and independent consultant since 2000. The intended audience is high school through adults who want to expand their love and knowledge of cheese. The cost of the workshop including samples and materials is $95 per person if ticketed by April 3rd.  Lunch will be on your own in one of Cannon Beach’s great eateries within 2 blocks of workshop site. Tickets to the event are advance purchase only through Eventbrite™ at Refund/cancellation policy: Full refunds will be given for cancellation prior to March 19th. Planning and supply purchasing requires a $25 cancellation fee after March 19th. Transfer your ticket to another is welcome up to the start of the event.  Upon completion of this class, attendees are offered continuing classes on specific cheese types such as fresh Mozzarella, Feta, Ricotta, Fromage Blanc, Chevre, Blue, Havarti, Camembert and others. If you have questions about the workshop email or phone Marc Bates at 509-595-8652.