MARCH 23, 2017 // 13
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Sign up for cheese-making workshop
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CANNON BEACH — Regis-
tration is open for Introduc-
tion to Cheese and Cheese
Making Workshop, a one-
day event to be held from
9 a.m. to 5 p.m. April 8 at
the Cannon Beach Chamber
Community Hall.
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-mak-
ing process. A second tasting
rounds out the day.
The class is offered
and taught by Marc Bates,
aka the Cheeseguy of the
North Coast. He has 50
years of experience in the
industry. He managed the
Washington State Univer-
sity Creamery and made
Cougar Gold cheese. More
recently he managed the
Oregon State Universi-
ty Creamery where he
assisted with the startup
and development of Beaver
Classic cheese.
PHOTO BY JOSHUA BESSEX
Marc Bates will teach an In-
troduction to Cheese and
Cheese Making Workshop
April 8.
Bates has taught numer-
ous cheese-making short
courses in Oregon, Wash-
ington, Idaho and California.
He has served as an official
judge for the U.S. Cheese
Championship and World
Cheese championships host-
ed by the Wisconsin Cheese
Makers Association and at
competitions of the American
Cheese Society and Ameri-
can Dairy Goat Association.
He has been an independent
consultant since 2000.
The class is open to high
school-age youth through
adults who want to expand
their love and knowledge
of cheese. The cost of the
workshop, including sam-
ples and materials, is $95
per person if you register by
April 3. Lunch will be on
your own.
Tickets to the event are
advance purchase only
through Eventbrite at
https://introcheesecb6.
eventbrite.com
Full refunds will be given
for cancellation prior to
April 3. Planning and supply
purchasing requires a $25
cancellation fee after April
3. Transferring your ticket to
another is welcome up to the
start of the event.
Upon completion of this
class, attendees are offered
continuing classes on specif-
ic cheese types such as fresh
mozzarella, feta, ricotta, fro-
mage blanc, chevre, havarti
and others.
If you have questions
about the workshop, email
cheeseguy@charter.net,
or call Bates at 509-595-
8652.
Raymond Roundup rustles up some fun, grub
RAYMOND, Wash. —
Polish your boots and shine
your spurs for the Raymond
Roundup Fundraiser at the
historic Raymond Theatre on
starting at 4:30 p.m. Saturday,
March 25.
Featuring a chili cook-off
with prizes, this family-friend-
ly event is filled with gunsling-
ers, home on the range cow-
pokes and Western dancing.
Along with live entertainment
and audience participation,
enjoy Mum’s Saloon and a
Olde West movie.
All proceeds benefit the
Raymond Theatre. Tickets are
$15 and are available at the
door, the Raymond Pharmacy
or South Bend Pharmacy.
Can’t get into town and pick
up your tickets? We’ll hold
them at the door for you.