Cheesemaking 101

Cheesemaking 101

Cheesemaking 101

This one hour presentation will introduce the beginning cheesemaker to the world of home-cheesemaking. We’ll taste some delicious cheese samples while covering:

  • Basic equipment and ingredients
  • Milk options and considerations (fresh vs store-bought, raw vs pasteurized, homogenized vs cream-top, organic vs non-organic, local sources, etc.)
  • The science behind cheesemaking
  • Good recipes to start with
  • Resources for ingredients, equipment, and books

We will make a delicious and easy version of handcrafted ricotta during class which you’ll get to sample fresh and warm!

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