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 cheesemaking 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!).
- Rubber kitchen gloves
- Good shoes for standing
- Small containers to take the cheeses home
- Your favorite cheese book and a cheese press