CANNON BEACH — “Introduction to Cheese and Cheese-Making Workshop,” a one-day event, will be held at the Cannon Beach Chamber Community Hall (207 N Spruce St.) 9 a.m. to 5 p.m. Saturday, March 24.

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 taught by Marc Bates, the “Cheese Guy 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.

Bates has taught numerous cheese-making short-courses in Oregon, Washington, Idaho and California. He has served as an official judge for the U.S. Cheese Championship and World Cheese championships hosted by the Wisconsin Cheesemakers Association, and also at competitions of the American Cheese Society and American Dairy Goat Association. He has been an independent consultant since 2000.

The intended audience is high school students 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 Monday, March 19. Lunch will be on your own in one of Cannon Beach’s great eateries within two blocks of workshop site.

Tickets to the event are advance purchase only through Eventbrite at introcheesecb8.eventbrite.com.

Refund/cancellation policy: Full refunds will be given for cancellation prior to March 19. Planning and supply purchasing requires a $25 cancellation fee after that date. Transferring your ticket to another is welcome up to the start of the event.

Upon completion of the class, attendees are offered continuing classes on specific cheese types such as fresh Mozzarella, Feta, Ricotta, Fromage Blanc, Chevre, Havarti, Camembert and Bleu.

If you have questions about the workshop email cheeseguy@charter.net or call Bates at 509-595-8652.

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