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Cheesemaking Bootcamp Day One (March 3): Beginner Cheeses 9:00 – 3:00
- Soft Cheeses: Chèvre, Fromage Blanc, Mascarpone & Cottage Cheese
- Feta: Dry Salted, Marinated and Brined
- Mozzarella, Ricotta & Burrata
We’ll also have a creamery tour of the Haystack Mountain Cheese Creamery during lunch along with a nice sampling of their award-winning cheeses.