Cheese Making Fundamentals – Sat, March 13

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 feta cheese using local goat’s milk. From there, students will make jack cheese using cow’s milk, than use the whey for ricotta. 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 and ricotta cheese. Along with the cheese, students will also receive muslin cloth, mesophilic starters for making cheese, and all the recipes. The making of chevre cheese will also be discussed. This course will be taught with the focus of being able to make cheese using common kitchen equipment. Please bring a few quart containers to bring cheese home in. Saturday, March 13th, 2016, 9am to 1pm - $60