Hands-On Cheesemaking and Homesteading Classes in Bellefontaine, Ohio
Learn it here. Make it at home.
Mozzarella & Ricotta
You already know you want to learn this. Here is where it actually happens.
There is something really satisfying about making cheese with your own hands. Watching milk transform into something real. Pulling warm mozzarella until it stretches. Taking it home and eating it that same night. You have been curious about this for a while. Maybe you have watched someone do it and thought you could never pull that off. Maybe you have just never had a reason to try.
This is your reason. Whether you are building a homestead, getting back to traditional food skills, or just want to know how real food is made, you are in the right place.
Blue Jacket Dairy in Bellefontaine, Ohio is now offering small-group hands-on classes in cheesemaking, butter making, and traditional kitchen skills. Everything is designed for home kitchen scale. What you learn here you can do again in your own kitchen the following weekend. No experience needed. No special equipment. Just show up.
Your instructor is Angel King, founder of Blue Jacket Dairy and she has been making artisan cheese professionally in Ohio for nearly 20 years. She knows how to make this feel completely doable.
Here is how it works.
You register and hold your spot. Class size is limited so everyone actually makes something, not just watches.
You show up Saturday morning. An apron is waiting for you.
You spend two hours making fresh mozzarella and ricotta from scratch inside our creamery. You stretch and pull your own cheese. You snack on Blue Jacket cheese while you work.
You drive home with fresh cheese you made yourself and the recipes to do it again.
Picture Sunday dinner. You pull out the mozzarella you made the day before. Someone asks where you got it. You tell them you made it yourself.
That is what two hours at Blue Jacket Dairy gets you. A skill you actually keep. Food with a real story behind it. And a Saturday morning you will not forget.
Registration is open now. Classes are small and spots go fast.
$115 per person. Everything included.
Butter Making Class
We begin with fresh local whole milk, non-homogenized and pasteurized, the kind where the cream sits on top. You will skim it yourself, and that moment of lifting real cream off real milk is something most people have never done. You will also understand pretty quickly why good butter costs what it does.
From there you learn what it takes to go from cream to finished butter, the real way, not the shake-a-jar-forever method you may have seen online. Then you turn some of yours into compound butter, seasoned and ready to use. You leave with more than one variety.
You leave with butter you made from scratch, the recipes, and the know-how to do it again. Whether you buy cream at the grocery store, source from a local dairy that bottles unhomogenized whole milk, or have your own cows, you will know exactly what to do with it.
You will also taste your way through the evening on Blue Jacket cheese, bread, and your own liquid gold straight from the batch.
90 minutes. No experience needed. No special equipment. Just show up hungry.
$95 per person. Everything included.
Register for the Summer Classes
SOLD OUT - Sat, June 27, 2026 at 9 am - Fresh Mozzarella & Ricotta
SOLD OUT - Mon, July 20, 2026 at 6:30 pm - Fresh Mozzarella & Ricotta
SOLD OUT - Sat, August 1, 2026 at 9 am - Fresh Mozzarella & Ricotta
SOLD OUT - Mon, August 3, 2026 at 6:30 pm - Fresh Mozzarella & Ricotta
SOLD OUT - Mon, August 10, 2026 at 6:30 pm - Butter Making
SOLD OUT - Sat, August 22, 2026 at 2 pm - Fresh Mozzarella & Ricotta
Sat, September 19, 2026 at 9 am - Fresh Mozzarella & Ricotta
More dates coming. Sign up for
our email list below to be the
first to know.
More classes are on the way including jam making, water bath and pressure canning, sourdough, soapmaking, and heritage kitchen skills.
These are traditional skills your grandparents knew. We are bringing them back into the kitchen, one class at a time.
Get on the list and hear about new classes before anyone else.
Class Policies
All participants must be 18 or older.
Our classes involve dairy. If you have a specific allergy or concern please reach out before registering.
In the rare case a class does not meet our minimum, we will contact you to reschedule or offer a full refund.
Our facility has some limitations. If you have accessibility needs please reach out before registering so we can talk through what to expect.
Frequently Asked Questions
Do I need any experience?
None at all. If you are curious and willing to get your hands in it you are ready.
How far is Bellefontaine from Columbus or Dayton?
About 45 minutes to an hour. Easy day trip and genuinely worth the drive.
Can I come with a friend?
Absolutely. Groups are welcome. Each person needs their own ticket.
Can I book a private group session?
Yes. Private group bookings are available for birthdays, team gatherings, and anyone who wants the experience to themselves as a group for a few hours. Reach out to us at info@bluejacketdairy.com to talk through the details.
What should I wear?
Closed toe shoes with a tread are required in the creamery. Leave the flip flops at home for this one.
What should I expect when I arrive?
You are stepping into a real working creamery, not a kitchen classroom. It smells like fresh milk and aging cheese, which for most people is part of the charm. Come ready to get your hands in it and enjoy the experience for what it is: the real thing.
Will we be using commercial creamery equipment?
Most home kitchens don't have room for a 200 gallon vat, so no. But you will be standing right next to ours, which is pretty cool. We teach everything at home kitchen scale using tools you already have or can easily get. What you learn here you can actually do again at home, and that is the whole point.
What is your cancellation policy?
All sales are final. Tickets can be transferred to another person with 48 hours notice. Contact us to arrange.
Can I take photos?
Personal photos are welcome. No video recording of the class.
