$150.00
1 in stock
Description
You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of beginning and intermediate level cheeses.
Day One (Jan. 26): Beginner/Intermediate Cheeses 9:00 – 3:00
- Food Safety Overview
- Chevre (fresh and aged)
- Feta: Dry Salted, Marinated and Brined
- Intro to Pressing & Aging
- Cultured Mozzarella
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.