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
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
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 https://introcheesecb8.eventbrite.com 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
If you have questions about the
workshop email firstname.lastname@example.org or phone Marc Bates at 509-595-8652.