Go loco for homemade queso blanco and crumbly queso fresco. These Latin-style cheeses are known for their creamy freshness and beautiful simplicity, which truly lets the milk sing. Often made at home or in micro batches throughout Central and South America, they are surprisingly hard to find in small-batch form in the United States. Learn how to make your own with The Milk Maid. The class includes a take-home kit with lipase enzymes, rennet, a cheese form and recipes, so you can get started making your own quesos at home.
Date & Time: March 7th, 5:30 p.m. - 7:30 p.m.
Location: CUESA Dacor Teaching Kitchen at San Francisco's Landmark Ferry Building (South Arcade)