Day 1: Home Cheese Making: Soft Cheeses and Mozarella
Nov 28 @ 9:00 am – 4:30 pm
CurdhandsJoin veteran cheese maker Linda Conroy to find out how simple it is to make cheese in your own kitchen. This introduction will offer an opportunity to explore this lost art. We will create and sample several simple styles of cheese that can be easily cultivated at home. We will make cultured butter, feta cheese, mozzarella and several varieties of soft cheese. After learning to make kefir, we will transform this fermented milk beverage into soft spreadable cheese and a soft condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, a byproduct of cheese making. Students can build on this introduction to create many varieties of cheese at home. Class includes: lunch, samples, cheese to take home, recipes and a
cheese culture to get you started.
Day 2: Home Cheese Making: Cheddar and Gouda
Nov 29 @ 9:00 am – 4:30 pm
CurdhandsJoin Home Cheese Maker Linda Conroy as we focus on 2 styles of cheese (Cheddar & Gouda) that you can easily make at home. Participants will be guided through the process of making each cheese, with a focus on details. From curd to press, you will be inspired to go home and try these yourself. Making a “home” cheese cave will be discussed, although it is not necessary to have a cheese cave to enjoy these styles of cheese. Participants will leave with recipes and cheese curds that we make in class. Samples will be provided during lunch and during the presentation.
Class includes: lunch, samples, cheese to take home, recipes and a cheese culture to get you started.
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