Register via Short Mountain Cultures

We will use local milk to make a feta cheese and we will learn about making cream cheese and sour cream using simple ingredients and methods. We will explore the tools and equipment for home-scale cheesemaking, selecting and preparing milk for cheesemaking, aging homemade cheeses without a cheese cave, and learn how time, temperature, and curd treatment influence the final cheese. Enjoy homemade cheese and rosemary flatbread during the snack break.

And take home a feta cheese to finish and enjoy!

The workshop will take place on May 26, 12:30-5:30pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of different cheeses.

This is a small workshop with some hands on participation. Limited to 15 participants.