Updated 5/4/2012

Please call Chrissie at 503-730-7535 or email kookoolan@gmail.com to register for any of our classes.

We offer classes on farmstead skills almost every Saturday!  Different instructors, different demonstration cheeses, different special topics and techniques every time.  Our classes are $45 to $95 per person, and always the course fee includes a $10 coupon good toward anything we sell, plus all cheesemaking classes include a truly spectacular cheese tasting plate, with a selection of at least 6 to 8 premium artisan cheeses, often as many as twelve, both local and imported, relevant to the day’s topic, and intended to inspire your sense of confidence and adventure in your own cheesemaking! 

We have one of the most complete and extensive selections of cheesemaking supplies anywhere:  we carry the full line of home cheesemaking supplies from New England Cheesemaking Supply Company, the full line of Mad Millie Cheese Making Supplies from New Zealand, Portland's own Urban Cheesecraft, and exciting specialty cultures from Canada's Glengarry Creamery as well.  We also carry all kinds of equipment and supplies for the home cheesemaker.  We accept cash, check, Visa, Mastercard, Discover, and debit cards.

Consider us as a venue for your special event!  Custom and charter classes available for bridal showers, wine clubs, board meetings, and corporate team building meetings.  We have specialty topics not listed here, please email or call Farmer Chrissie at (503) 730-7535 to inquire about your event!  Thanks very much to Martha Stewart Weddings Magazine for including this suggestion in the Summer 2012 weddings issue!

Sunset Magazine published a list of 100 Trends That Are Shaping The West, and our little cheesemaking school was recognized as one of them!  (February 2011, page 34; we're #68 on the list).  We were also mentioned in the May 2010 issue of "Food and Wine" magazine as one of the Top 100 (in the world!) new food and culture experiences (also in position #68, see page 80)!  And watch the video on the Oregon Travel Commission's "Wanderfeast" promotion!  "1859" Magazine just published a nice endorsement of our cheesemaking classes (and a great photo of our pasture-raised Pekin ducks) in the October 2011 issue!   Many people who have attended our cheesemaking classes later write about it, here are a few to check out:  FUCheese; The Food Lover's Guide to Portland; About.com:Cheese; Oregon's 1859 Magazine; Chef Cathy Whims of Nostrana Restaurant; The Pacific Northwest Cheese Project;

Cancellation policy: cancel at least 7 days or more in advance for full refund.  Cancel at least 48 hours in advance, and we can apply your deposit to any other class or to any other product we sell.  Cancel less than 48 hours in advance, and we'll do our best to fill your seat with someone on a waitlist for the class.  If we’re successful we can apply your deposit to any other class or to any other product we sell.  If your seat goes unsold, your payment may be forfeited.

 

2012 Classes and Events:

Saturday, May 5, 2012, 1PM to 4PM: INTRODUCTION TO HARD CHEESES/FETA FEAST!  (Mary Rosenblum).  This popular class is our most basic introduction to making hard cheeses.  Feta is the quickest and easiest of all hard cheeses, and is a great transition from making soft fresh cheeses (very easy) into making pressed hard cheeses (more difficult than soft cheeses, plus for aged cheeses you have to wait a long time to find out whether you got good results).  Feta was perhaps one of the earliest cheeses to have been developed, but is not as well known in the U.S. as some other cheeses.  This class will teach you not only how to make this cheese, but also how to serve and enjoy it.  Enjoy a meza plate of middle eastern appetizers along with a sampling of several different fresh and aged fetas.  No pre-requisite, no cheesemaking experience required, ideal introductory class for anyone wanting to try making hard cheeses at home.  Bonus:  This class also includes how to make cottage cheese!  $70 per person  YES, YOU SHOULD COME!  WE STILL HAVE THREE SEATS AVAILABLE, please call or email to reserve your seat!

May 12: Soft Cheeses 101, 1pm to 4pm (Scott).  One of our most popular classes, the ideal beginner's introduction to cheesemaking.  Soft fresh cheeses are instant gratification!  Learn chevre, fromage blanc, cream cheese, ice cream, and an introduction to surface-ripened soft cheeses such as brie.   $70 per person.  just a few seats left, please call or email to reserve your seat!, class is about half filled.

May 19: placeholder

Saturday, May 26, 2012, 1pm to 4pm:  Bread and Butter, Grains and Flour (taught by MaryAnn Jasper of Green Willow Grain Farm).  This class is perfect for any home baker who is willing to experiment.  You’ll learn fast, easy recipes anybody can do in any kitchen, even with limited time and/or space.  You’ll learn that what holds in cooking also holds in baking:  use great ingredients and it won’t turn out badly!  The focus is on the ingredients.  Your family will love the wonderful baking aromas wafting from your kitchen more frequently!  Greenwillow Grains, the sales side of Stalford Family Farm outside Tangent, Oregon, http://www.greenwillowgrains.com/, mills and distributes its estate-grown, certified organic flours to natural food stores and co-ops as well as upscale restaurants and artisanal bakeries throughout the Willamette Valley.  This class puts the focus of baking on its primary ingredient:  flour.  You’ll learn all about flour, including the difference between pastry flour and bread flour, and how to use each of these in everyday recipes.  You’ll learn how to select and store flour, and even how to blend your own all-purpose flour to your own preferences, with a confident understanding of the trade-offs in texture.  You’ll also learn about production of the red and white wheats from which flours are made, and the qualities of fresh local flour.  In this class we’ll make coffee cake or fruit cobbler using pastry flour; scones using all-purpose flour; and overnight rolls using bread flour.  We’ll use locally sourced ingredients, including eggs, milk and cream from Kookoolan Farms.  The class will also work together to make fresh raw butter, and we’ll talk about several different sourdough starters from Cultures for Health.  Your class fee covers all instruction, an assortment of baked goods to eat in class or take home, a 3-pound bag of local organic pastry flour ($5.50 value), a 3-pound bag of local organic bread flour ($5.50 value), and a $10 coupon good toward the purchase of anything Kookoolan Farms sells, including organic Greenwillow bread and pastry flours, and the full range of sourdough starters from Cultures for Health.  $45 per person, SOLD OUT, waitlist names accepted, next offered FRIDAY Sept 21 2012 see below.  We're also working on putting together a gluten-free baking class, let us know if you'd like to be notified when that gets scheduled.

Saturday, June 9, 2012, 1PM to 4PM, Washed Curd Cheeses (Rudy Marchesi).  This category of popular cheeses includes Gouda, havarti, and Colby, which are all made using the "washed curd" technique.  This class is perfectly suited for beginners, for gouda lovers, and for folks who have already made cheese a few times.  Rudy has been making Gouda-style cheese for years, having taken a one-on-one class from a Gouda Master on the East Coast several years ago.  Rudy is the owner and winemaker of Montinore Estates Vineyard, and always brings a generous sampling of his wines to complement our extravagant gourmet cheese tasting plate as well.  $70/person   WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!

June 16:  placeholder

June 23:  Home Creamery, 1pm to 4pm (Scott).  Learn how to make butter, sour cream, creme fraiche, ice cream, yogurt, kefir, soft fresh cheeses including cottage cheese, and culturing milk generally.  A great introductory class that will give you the confidence to safely make these great products at home in your own kitchen!  $60/person  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!  only a few seats left

June 30: Artisanal Cheddar 201, 1pm to 4pm (Scott) $75/person WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!

Saturday, July 7, 2012, 1PM to 4PM:  Surface-Ripened Cheeses:  Reds, Whites and Blues! (Mary).  Covers the basics of fresh drained cheeses, and introduces the next step of using surface molds to ripen your cheese.  You'll learn how to make Brie, creamy roquefort-style blue cheese, and drier Danish style blue cheese, plus "Stinky Cheeses" made using Bacteria Linens, the "red mold".  The cheese tasting plate for this class is particularly divine.  $75 per person,   WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class is already about half full

July 14:  Private chartered class.

July 18:  Private chartered class.

July 21: Mozzarella 101, 1pm to 4pm (Scott).  We start with our own liquid raw cow milk, and in less than an hour you'll have hands-on experience kneading and forming the curd.  This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make in the class, along with fresh tomatoes and basil grown right here on Kookoolan Farms and picked the day of the class!  In this class you will have hands-on experience and instruction making fresh mozzarella from liquid milk.  You will participate in kneading and shaping cheese, and you’ll get to enjoy eating the cheese too! $60 per person  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.

Jul 28: placeholder

Aug 4: Mozzarella 101, 1pm to 4pm (Scott).  We start with our own liquid raw cow milk, and in less than an hour you'll have hands-on experience kneading and forming the curd.  This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make in the class, along with fresh tomatoes and basil grown right here on Kookoolan Farms and picked the day of the class!  In this class you will have hands-on experience and instruction making fresh mozzarella from liquid milk.  You will participate in kneading and shaping cheese, and you’ll get to enjoy eating the cheese too! $65 per person  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.

Aug 11 Home Creamery, 1pm to 4pm (Scott).  Learn how to make butter, sour cream, creme fraiche, ice cream, yogurt, kefir, soft fresh cheeses including cottage cheese, and culturing milk generally.  A great introductory class that will give you the confidence to safely make these great products at home in your own kitchen!  $65/person  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!

Saturday, Aug 18, 2012, 1PM to 4PM: INTRODUCTION TO HARD CHEESES/FETA FEAST!  (Mary Rosenblum).  This popular class is our most basic introduction to making hard cheeses.  Feta is the quickest and easiest of all hard cheeses, and is a great transition from making soft fresh cheeses (very easy) into making pressed hard cheeses (more difficult than soft cheeses, plus for aged cheeses you have to wait a long time to find out whether you got good results).  Feta was perhaps one of the earliest cheeses to have been developed, but is not as well known in the U.S. as some other cheeses.  This class will teach you not only how to make this cheese, but also how to serve and enjoy it.  Enjoy a meza plate of middle eastern appetizers along with a sampling of several different fresh and aged fetas.  No pre-requisite, no cheesemaking experience required, ideal introductory class for anyone wanting to try making hard cheeses at home.  Bonus: This class also includes how to make cottage cheese!  $70 per person,   SPACE AVAILABLE

Aug 25: Soft Cheeses 101, 1pm to 4pm (Scott).  One of our most popular classes, the ideal beginner's introduction to cheesemaking.  Soft fresh cheeses are instant gratification!  Learn chevre, fromage blanc, cream cheese, ice cream, and an introduction to surface-ripened soft cheeses such as brie.   $70 per person.  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.

Sep 8:  placeholder

Thurs, Sep 13:  Private chartered class.

Sep 15: Soft 201: Surface Ripened Soft Cheeses, 1pm to 4pm (Scott)   Covers the basics of fresh drained cheeses, and introduces the next step of using surface molds to ripen your cheese.  You'll learn how to make Brie, camembert, and other cheeses that feature a bloomy rind.  The cheese tasting plate for this class is particularly divine, and we'll be pairing the cheese plate with Kookoolan World Meadery's new late summer 2012 release of port-strength mead.  $75 per person,   SPACE AVAILABLE

FRIDAY, Sep 21, 2012, 1pm to 4pm:  Bread and Butter, Grains and Flour (taught by MaryAnn Jasper of Green Willow Grain Farm).  This class is perfect for any home baker who is willing to experiment.  You’ll learn fast, easy recipes anybody can do in any kitchen, even with limited time and/or space.  You’ll learn that what holds in cooking also holds in baking:  use great ingredients and it won’t turn out badly!  The focus is on the ingredients.  Your family will love the wonderful baking aromas wafting from your kitchen more frequently!  Greenwillow Grains, the sales side of Stalford Family Farm outside Tangent, Oregon, http://www.greenwillowgrains.com/, mills and distributes its estate-grown, certified organic flours to natural food stores and co-ops as well as upscale restaurants and artisanal bakeries throughout the Willamette Valley.  This class puts the focus of baking on its primary ingredient:  flour.  You’ll learn all about flour, including the difference between pastry flour and bread flour, and how to use each of these in everyday recipes.  You’ll learn how to select and store flour, and even how to blend your own all-purpose flour to your own preferences, with a confident understanding of the trade-offs in texture.  You’ll also learn about production of the red and white wheats from which flours are made, and the qualities of fresh local flour.  In this class we’ll make coffee cake or fruit cobbler using pastry flour; scones using all-purpose flour; and overnight rolls using bread flour.  We’ll use locally sourced ingredients, including eggs, milk and cream from Kookoolan Farms.  The class will also work together to make fresh raw butter, and we’ll talk about several different sourdough starters from Cultures for Health.  Your class fee covers all instruction, an assortment of baked goods to eat in class or take home, a 3-pound bag of local organic pastry flour ($5.50 value), a 3-pound bag of local organic bread flour ($5.50 value), and a $10 coupon good toward the purchase of anything Kookoolan Farms sells, including organic Greenwillow bread and pastry flours, and the full range of sourdough starters from Cultures for Health.  $45 per person, SPACE AVAILABLE, this class is already more than half full.  We're also working on putting together a gluten-free baking class, let us know if you'd like to be notified when that gets scheduled.

Saturday, Sep 22, 2012, 1PM to 4PM: Italian Hard Cheeses (Rudy).  Enjoy an afternoon of wine and cheese.  Local winemaker Rudy Marchesi owns Montinore Estates Winery in Dilley, Oregon.  Learn the art of cheesemaking and enjoy a selection of Montinore's biodynamically produced and certified wines, plus a cheese tasting plate of eight fine imported Italian hard cheeses.  Learn the techniques that will enable you to make Asiago, Parmiggiano, Romano, and many other favorites at home, for far less than the cost of buying the finished aged cheeses. $75/person,  SPACE AVAILABLE, this class is already more than half full

Saturday, Sep 29, 10AM to 4PM:  Advanced Cheese Theory (Mary).  This is an all-day class that runs from 10AM to 4PM and includes breakfast, coffee, full lunch of all-Kookoolan ingredients, and extravagant cheese tasting (which you'll be walked through by Mary Rosenblum).  Come hungry, and expect to leave full!  This class takes you beyond following a cheese recipe out of a book.   You will learn the processes going on in that pot of milk as the enzymes in rennet coagulate the milk and the curd becomes a ripe and flavorful cheese.  The demonstration cheese for this class is Burrata, a stuffed mozzarella.  Understanding the relationship of proteins in the milk, the butterfat, and what the culture bacteria you added are actually doing, will give you a much better understanding of your results, both good results and not so good results.  You’ll begin to understand how to make changes that will give you the texture and flavor you really want in your finished cheeses. We’ll examine those processes in a hands-on way as we make an English-style cheddar, trouble shoot less-than-perfect cheeses, and experiment to create  a new type of artisanal mozzarella. You’ll have a chance to use both a pH meter and titration equipment to see for yourself how quickly the bacteria in the cheese pot create the acid that makes your cheese a cheese. Bring cheese you have made, both your outstanding examples to participate in a cheese contest with a small prize from Kookoolan Farms, and bring the less -than-perfect results where you could use a bit of help understanding what happened and how to make it better next time. The class includes a cheese tasting plate featuring examples of the major types of cheeses as well as an excellent lunch prepared from all-Kookoolan ingredients. $95 per person,   SPACE AVAILABLE, just a few seats left, this class is almost sold out already

Oct 6: Basic Hard Cheeses/Cheddar 101, 1pm to 4pm (Scott) $70/person, SPACE AVAILABLE

Oct 13: Mozzarella 101, 1pm to 4pm (Scott).  We start with our own liquid raw cow milk, and in less than an hour you'll have hands-on experience kneading and forming the curd.  This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make in the class, along with fresh tomatoes and basil grown right here on Kookoolan Farms and picked the day of the class!  In this class you will have hands-on experience and instruction making fresh mozzarella from liquid milk.  You will participate in kneading and shaping cheese, and you’ll get to enjoy eating the cheese too! $65 per person  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.

Oct 20: Milk soaps, 1pm to 3pm (Kristin).  Just in time for preparing for holiday gift giving, luxury handmade milk soaps make beautiful, thoughtful gifts.  Easier and less expensive than you'd think and oh so satisfying to be able to do it yourself!  You'll learn safe handling, needed equipment, where to buy ingredients and supplies.  Kristin will make a batch of soap from scratch while you watch!  You'll be able to take home two bars of soap and a complete handbook written by Kristin.  Simple hot-process soap making lets you complete your soapmaking in only two hours.  Learn hot process soap making.  Make your own soap and use it tonight:  with hot process soapmaking there is no waiting several weeks for your soap to "cure."  Make your own soap with all-natural ingredients including milk.  The make-it-yourself price works out to about $1.50 material cost per bar for natural, homemade soaps.  Great for allergies and sensitive skin, and great as a thoughtful, handmade gift for the holidays or having on hand for last-minute gift-giving year-round.  Your instructor is a safety-conscious mother of young children, and she will also share her tips for sourcing, buying and (not!) storing the highly caustic lye used in all soapmaking.  Kristin's handmade soaps are also available for sale in our farmstore.  $60/person  SPACE AVAILABLE

Sat, Oct 27, 5pm to 8pm: How To Make Mead (Doug)  Kookoolan Farms is also a fully-licensed winery.  Doug Remington, manager of Main Street Homebrew Supply Store in Hillsboro, Oregon, is consulting meadmaker at Kookoolan Farms, currently authoring a new book on meadmaking that will be released in about a year, and is a fifteen-years-plus friend of Farmer Chrissie. Mead has historically been made by just about every culture on earth:  a common, joyous, ancient thread shared by all cultures and societies all over the earth, each with our own spin on wines made from honey.  Mead is just a genre, as beer or wine are genres:  mead is any alcohol produced from honey as the primary source of fermentable sugar.  Mead can be sweet or dry, sparkling or still, weak or strong in terms of alcohol content, and flavored with hundreds of fruit, herb or spice adjuncts.  Grape juice mixed with honey, called pyment, is a time-honored tradition in many countries, and here in Oregon's wine country you can count on pinot noir pyments coming from Kookoolan.  A “melomel” is mead made with any combination of honey and any kind of fruit juice, where the fruit juice is not just a flavoring after the fact but is part of the fermentable must; apples, cherries, and apricots are three of the most popular blends.  Nobody knows the archaic words “sack” mead or “sack” wine anymore (meaning strong alcohol and sugar):  these are sherry-style, or liqueur-style, or dessert-wine styles which are closest to my favorite meads.  The best European meads are aged for five years or more in oak barrels, and Kookoolan World Meadery will definitely be producing a straight-up, oak-aged mead.  The Picts, a particular tribe in Scotland, made a mead with heather blossoms; heather bitters the nectar much as hops do for beer, but in addition a wild fungus grows on the heather blossoms that produces a slightly psychotropic effect on the drinker.  Queen Elizabeth’s favorite mead used bay leaves, thyme, rose petals, and lemon balm.  In our class Doug will turn a bucket of honey into fermenting mead right before your eyes!  This class includes detailed handouts enabling you to make mead at home, plus Doug will walk you through a generous tasting of a half dozen or so commercial and homebrew meads.  $75/person includes tasting a $10 coupon good toward the purchase of anything from Kookoolan Farms.  SPACE AVAILABLE, MUST BE 21.

Saturday, Nov 3, 1PM to 4PM:  Cheddar 201, Artisanal Cheddar (Mary).  We start with our own liquid raw cow milk, and by the end of the class, the cheese will be finished and in the press.   Your instructor is Mary Rosenblum, local science fiction author, cheesemaker, and cheese judge.  This class has a great cheese tasting plate, with eight different cheddars:  local and imported, flavored and straight, young and well-aged, even one made from goat milk.  You will learn the old-fashioned Real Cheddaring process, using traditional techniques, a step up in taste and complexity from simple farmhouse cheddar recipes.  The class also covers the basics of making any kind of hard cheese.  Our Cheddar 101 Basic Cheddar class is recommended but not required.  Bonus: This class also includes how to make cottage cheese!  $75 per person,   SPACE AVAILABLE

Saturday, Nov 10, 2012, 1PM to 4PM:  Sausage:  Fresh and dry-cured (Rudy).  How to stuff and season.  Make and cook patties and links, and then make salami and maybe pork/fish sausage.  This class is suitable for beginners.  You'll taste several different homemade and artisan cured meats, and you'll get to take own your own curing pork belly for finishing at home as DIY bacon.  $80 per person,   SPACE AVAILABLE, this class is already almost full.

Friday, Nov 30, 2012, 1pm to 4pm:  Bread and Butter, Grains and Flour, Special Holiday Baking Version!  (taught by MaryAnn Jasper of Green Willow Grain Farm).  This class is perfect for any home baker who is willing to experiment.  You’ll learn fast, easy recipes anybody can do in any kitchen, even with limited time and/or space.  You’ll learn that what holds in cooking also holds in baking:  use great ingredients and it won’t turn out badly!  The focus is on the ingredients.  Your family will love the wonderful baking aromas wafting from your kitchen more frequently!  Greenwillow Grains, the sales side of Stalford Family Farm outside Tangent, Oregon, http://www.greenwillowgrains.com/, mills and distributes its estate-grown, certified organic flours to natural food stores and co-ops as well as upscale restaurants and artisanal bakeries throughout the Willamette Valley.  This class puts the focus of baking on its primary ingredient:  flour.  You’ll learn all about flour, including the difference between pastry flour and bread flour, and how to use each of these in everyday recipes.  You’ll learn how to select and store flour, and even how to blend your own all-purpose flour to your own preferences, with a confident understanding of the trade-offs in texture.  You’ll also learn about production of the red and white wheats from which flours are made, and the qualities of fresh local flour.  In this class we’ll make coffee cake or fruit cobbler using pastry flour; scones using all-purpose flour; and overnight rolls using bread flour.  We’ll use locally sourced ingredients, including eggs, milk and cream from Kookoolan Farms.  The class will also work together to make fresh raw butter, and we’ll talk about several different sourdough starters from Cultures for Health.  Your class fee covers all instruction, an assortment of baked goods to eat in class or take home, a 3-pound bag of local organic pastry flour ($5.50 value), a 3-pound bag of local organic bread flour ($5.50 value), and a $10 coupon good toward the purchase of anything Kookoolan Farms sells, including organic Greenwillow bread and pastry flours, and the full range of sourdough starters from Cultures for Health.  $50 per person.  We're also working on putting together a gluten-free baking class, let us know if you'd like to be notified when that gets scheduled.

Saturday, Dec 1, 2012, 1PM to 4PM:  Mozzarella 201 (Mary).  This class is a step up in complexity and flavor from the basic quick-method handmade mozzarella.  We start with handmade curd from our own raw cow milk, refrigerated overnight, and you'll have hands-on experience kneading and forming the curd using traditional, artisanal, slower methods.  This class does not have a brought-in cheese tasting plate because you'll be eating the cheese you make today, along with fresh bread, cured meats, and other goodies!  Highly recommended for beginners.  Our Mozzarella 101 class is not a prerequisite.  $65 per person,   WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.

Dec 8: Basic Soft Cheeses, 1pm to 4pm (Scott).  One of our most popular classes, the ideal beginner's introduction to cheesemaking.  Soft fresh cheeses are instant gratification!  Learn chevre, fromage blanc, cream cheese, ice cream, and an introduction to surface-ripened soft cheeses such as brie.   $70 per person.  WE DO HAVE SPACE AVAILABLE, please call or email to reserve your seat!, this class sells out every time.


Due to past experience with the vagaries of winter storms in Oregon causing last-minute cancellations, we do not offer classes from December 15 through January 31 each year.

 

ABOUT THE LOCATION:  Kookoolan Farms is a diversified, small family farm in Yamhill, Oregon.  We raise chickens for meat and for eggs, cows for milk and for meat, and raise vegetables in 5,000 linear feet of 4-foot-wide raised beds.  We are also a meadery and kombuchery.  We offer a full line of cheesemaking ingredients, cultures and supplies from the New England Cheesemaking Supply Company and from Mad Millie’s Cheesemaking Supplies.  www.kookoolanfarms.com  We gladly accept check, cash, Visa, Mastercard, Discover and debit cards. We do ask you to pay in advance for classes.  

 

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