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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’ll also make a delicious and easy artisan ricotta together which you’ll get to taste fresh and warm!