Beginners Cheese Making Class
Soft Cheeses, Mozzerella, and Ricotta, basic concepts and theory as well as a rousing discussion on whether to pasturize or not and the differences between Sheep, Goat and Cow milk.
All materials and equipment is provided as is wine and crackers to help taste the finished products
Advanced Cheese Making Class
Aged Cheese. We will start a couple types of cheeses to see the beginning of the process and then finish prep work on a couple more types, then taste some samples of what the finished product would be like. Once your cheeses are sufficiently aged, we will let you know and you can come pick them up.
All material and equipement is provided as are samples of fully aged cheeses.