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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 25th, 2018  –  Tue, Jun 26th, 2018

Course Details

Length: 2 days
Skill Levels: Beginner to Advanced
Hours: 9am-5pm
Intergenerational age:
Registration Cost: $195.00 *
* Early-Bird rate in effect until Mon, May 14th, 2018
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 packet in the mail that may offer additional optional tool recommendations and suggested reading.

Begin Registration

* Early-Bird rate in effect until Mon, May 14th, 2018
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