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Artisan Cheesemaking: Scandinavian Cheeses

Course Overview

For centuries, the hardworking goats and cows of the fjords & mountains of Scandinavia have been kept fat and happy on the lush green grasses that thrive in the long daylight hours of summer. And as any foodie will tell you: where there is an abundance of milk, there is a cheese culture. Learn to make four different cheeses at home—Snofisk, Nokkelost, Norvega, and Pultost—with ingredients that can be easily obtained. We’ll cover the following: milks, starters, bacteria, molds and common household equipment necessary for cheesemaking. Students will learn the basics of cheesemaking—skills that can be applied to a variety of recipes—as well as take home four varieties of cheese. Note: The hard cheeses will need a bit of time at home to finish. Some past cheesemaking experience will be helpful.

Dates

Mon, Jun 19th, 2017  –  Tue, Jun 20th, 2017

Course Details

Length: 2 days
Skill Levels: Beginner to Advanced
Hours: 9am-5pm
Intergenerational age: na
Registration Cost: $215.00
Includes materials fee of $25.00

Tools

You will need the following tools for this class:

Apron
rubber kitchen gloves
good shoes for standing

Once registered, students will receive a confirmation email with further class information. Please call the front office if you have not received it within 24 hours.

Waiting List

The course Artisan Cheesemaking: Scandinavian Cheeses Mon, Jun 19th, 2017  –  Tue, Jun 20th, 2017 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. Full course details included above