Winter Cheesemaking Intensive

This two-day intensive course will cover everything you need to get started making simple cheeses that are easily created in a home environment. We will learn about cultures, equipment, ingredients and cheesemaking concepts and will work with both cow & goat milk to compete a number of cheesemaking projects including: Yogurt, Yogurt Cheese, Feta, Ricotta, Brie, Buttermilk, Sour Cream, Chevre, Mozarella and Cultured Butter. We will also learn about the hard cheese process. You will receive hand-outs outlining the major concepts, recipes and resources to help you along once you try your hand at home. Each day will culminate in a community feast in which we share food, sample the cheeses and enjoy the friends we have made working together through the weekend.