Together we will make a feta style cow’s milk cheese that’s aged in a brine. While making cheese we will learn about selecting and handling milk, ripening, coagulating, cutting the curd, using wild and commercial cultures, and improvised options to age cheese at home.

We will discuss influences on the final product including the season, milk, temperature, curd treatment, draining technique, and aging.

We will have a selection of books, cultures and tools covered in the class available for purchase.

The workshop will take place on June 25, 1-4PM in Cannon Hall, adjacent to Short Mountain Cultures. Light refreshments will be served including a sample flight of cheeses, flatbread, and other fermented foods.

Register

Limited to 20 participants