No cheesy puns here, just an opportunity to spend a day learning how simple home cheesemaking can be. The main emphasis will be three fresh (non-aged) cheeses – mozzarella, ricotta, and soured milk cheese, but we will also learn the technique for a short-aged (one month) ricotta salata cheese. We’ll touch upon the history and culture of cheeses, as well as the differences between the varieties of cheeses – aged vs. fresh, rennet vs. non-rennet, waxed, mold-ripened, and more! At the end of the class, we will be using our new-found skills to make a great lunch, featuring our handmade mozzarella. This course is a great, though not required intro to the longer cheesemaking course offered later in the year.