Cheesemaking Bootcamp: Day Two – Intermediate Cheeses – June 30

Description

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
• Manchego/Hispanico/Iberico
• 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.