This class is a hands-on demonstration of making 3 types of semi-soft cheese. We will cover milk sourcing, safe temperatures, starter cultures, acidity, handling the curd, storage. We’ll also discuss some great ways to use up all that whey. We will provide a light meal to accompany your cheese sampler. Additionally we will offer one glass of wine per guest. Please feel free to bring your own if you would like more than that.
Class begins at 6pm. You’re welcome to arrive at 5:30  if you want to participate or observe milking the cow.