Cheese Making, March 10, 2018

cheesemaking2.jpg
cheesemaking2.jpg

Cheese Making, March 10, 2018

60.00

In this four-hour class, students will have a hands-on experience in making a variety of cheeses. This cheese making class will start with the making of feta cheese using local goat's milk if available. From there, students will make Monterey jack cheese using cow's milk and then make ricotta. Samples of the cheese will be presented with some apples and crackers during the course. At the end of the course, students will take home feta and ricotta cheese. Along with the cheese, students will also receive muslin cloth, mesophilic and chevre starters for making cheese, and all the recipes. The making of chevre cheese will also be discussed. This course will be taught with the focus of being able to make cheese using common kitchen equipment. Please bring 2 small containers to bring cheese home in.

Please Note: The class will be held at Diana's home, 919 Post Rd, Bowdoinham.

Minimum Class Size:  4

Maximum Class Size:  8

Dates & Times: Saturday, March 10th, 2018 9am to 1pm

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Instructor: Diana Mosher