Learn to make washed-rind cheeses and camembert-style cheeses using Many Fold Farm’s own fresh sheep milk. The class, which is limited to 12 students, will be taught by professional cheesemaker and consultant Peter Dixon. It is open to professional cheesemakers and home cheesemakers; no prior experience is required. Three days of instruction and lunch are $680; stay at the nearby Serenbe Inn for a discounted rate. Register here.