Join Kate Johnson from The Art of Cheese for these two exciting cheesemaking sessions! Come to either half day session or come to both. Here’s what we have planned for the day:
Morning Session: 9:00 am – noon
Cheesemaking 101 – Intro to the Art & Science of Cheesemaking Plus Chevre
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
Make a custom-flavored chevre log to eat now or take with you!
Feta 3 Ways: Dry-Salted, Brined & Marinated
Learn how easy it is to make Feta; ready in as little as 5 days
We’ll have a hands-on session making a few batches together
You’ll get to make a small jar of marinated feta to take with you!
Afternoon Session: 1:00 – 4:00 pm
Ricotta
Whey ricotta vs Whole Milk Ricotta
We’ll make a batch of ricotta and enjoy it fresh and warm
Then we’ll whip up a batch of delicious chocolate ricotta mousse to enjoy at the end
Mozzarella & Burrata
Hands-on fun making an easy and delicious quick mozzarella recipe
Learn what milks work best and why
Microwave and hot water/whey bath methods covered
Stretch (and then eat!) fresh, flavorful warm mozzarella
Create your very own easy burrata – a tasty stuffed mozzarella treat!
BONUS! 5:00 – 6:00 pm: Wine & Cheese Sampling with Q & A Session with Kate
Learn how Kate got her start as a cheesemaker and the steps involved in starting and running a cheesemaking school
Ask more questions about cheesmaking, goatkeeping or running a foodie small business
Sample delicious cheeses and sip on wine while we chat
Free for folks who attend one or both cheesemaking sessions; $10 for those who didn’t attend the cheese class.
