Artisan Cheesemaking: Scandinavian Cheeses
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.
You will need the following tools for this class:
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.