Can’t whey-t to take your home cheesemaking to the next level? Make your favorite cheese anytime you want. You will learn the basics of cheese making during class and then be able to replicate and experiment at home. We’ll cover milks, starters, bacteria, molds, and common household equipment for cheese making that you probably already have in your kitchen. We will make at least six cheeses, working our way through simpler cheeses like mozzarella and cream cheese towards more complex cheeses including feta and farm house cheddar. On day 3 we will make Caerphilly and a Norwegian cheese. The hard cheeses will need to be finished at home. Bring your cheese appetite (no guarantees that your cheeses will make it home intact!)
Wed, Jun 14th, 2017 – Fri, Jun 16th, 2017
Length: 3 Days
Skill Levels: Beginner to Advanced
* Early-Bird rate in effect until Wed, May 3rd, 2017
Includes materials fee of $35.00
You will need the following tools for this class:
Aprons, rubber kitchen gloves, good shoes for standing
Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.
This course is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available.