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Join us for Day Two of this Cheesemaking Bootcamp. You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of intermediate level cheeses. Lunch with wine, coffee and dessert (and lots of cheese!) will be served each day, and we have a few extra activities planned as well.
Day Two (June 30): Intermediate Cheeses 9:00 – 3:00
- Food Safety Part 2
- Guido’s Parmesan-Style Cheese
- Colby, Havarti, Gouda
- Bloomy Rind Cheeses: Brie, Camembert and Cana de Cabra
- Cheese Presses; waxing a wheel of cheese
We’ll end this day with a tour of Briar Gate Farm, a small local dairy goat farm.