The art, process, and culture of home-scale cheesemaking. We will use cow’s milk to make feta cheese and learn about making cream cheese and sour cream using the same simple ingredients and methods. We will explore the tools and equipment for home-scale cheesemaking, selecting and preparing milk for cheesemaking, using commercial and natural cultures and coagulants, and aging homemade cheeses without a cheese cave. We will discuss how time, temperature, and curd treatment influence the final cheese. We will enjoy homemade cheese and rosemary flatbread during the snack break. You will take home a small feta cheese to finish and enjoy!

Addition information and to register (will be updated soon!)

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