SATURDAY, JAN 20TH 10 AM TO 3PMIn this class we will learn the basics of working with raw milk. We will learn how to make butter, fresh mozzarella and ricotta in a home kitchen, as well as the differences between goat, sheep and cow milk. We hope you will join us at the beginning of this long and rewarding journey!
SATURDAY, FEB 17TH 10 AM TO 3PMSwiss cheese is one of many alpine cheeses that are traditionally made by shepards who herd thier animals to the mountainside in the Summer. Big wheels of cheese are made to preserve the milk until the shepard and the herds come down at the end of the season. We will learn the methods used to make these cheeses, and the different tastes that can be achieved by aging and washing the rinds.
SATURDAY, MAR 16TH 10 AM TO 3PMIn this class we will learn how to make Gouda and other washed curd cheeses. We will learn about how the Dutch and other cultures make thier cheese using this method.
SATURDAY, APR 20TH 10 AM TO 3PMIn this class we will learn how do cheddar - the process used to create the renown English Cheddar. The Cheddaring process involves cutting and stacking slabs of curd to expel the whey and create the sweet and tangy cheese known as cheddar.
We will learn about adding seeds, fruit, smoke, and beer and wine to our cheese to influence the taste. We will also trouble shoot problems that can occur within the cheese wheel and how to solve these problems. Finally, we will talk about storing and packaging your cheese to preserve and distribute it.
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