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In this four hour course, students will have a hands-on experience in making a variety of cheeses. This cheese making class will start with the making of chevre and feta cheese using local goat’s milk. From there, students will make jack cheese using cow’s milk, than use the whey for ricotta. Time permitting, mozzarella cheese and butter will also be made. Samples of the cheese will be presented with some apples and crackers during the course. At the end of the course, students will take home feta, ricotta, and chevre cheese. FMI 751-8760.

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