Farm-to-Kitchen Cheesemaking
A Hands-On Workshop
Whether you're a curious beginner or looking to deepen your knowledge, this workshop will provide you with the skills and understanding to create your own delicious cheeses, from fresh chevre to mozzarella.
In this immersive class, we’ll cover the essential foundations of cheesemaking, focusing on traditional techniques and the science behind them. Here's a glimpse of what you’ll learn:
Creating Dairy Cultures: Understand the importance of cultures in cheesemaking, from safety to back-slopping, and the science of bacterial growth.
Making Rennet Cheeses: Learn the process of cutting curds, achieving the perfect "clean break," and creating firm, flavorful rennet cheeses like feta and mozzarella.
Affinage 101: Discover the art of aging cheeses to perfection, including the secrets behind blooming white rennet cheeses and the impact of local terroir.
Throughout the day, you’ll learn about the crucial role fresh milk plays, the ecology of dairying, and how food sovereignty ties into traditional dairy cultures. We'll guide you through the tools of the trade, so you can begin crafting cheeses with confidence from the moment you leave.
At the end of this workshop, you'll not only have a deeper appreciation for the cheesemaking process but also the skills to start making your own cheeses at home. We will have a fun tasting session to explore the different styles of cheese.
Join us for a day of hands-on learning, food, and fun as we bring ancient traditions into the modern kitchen!
Saturday May 31 or Tuesday June 24
Workshops are limited to 16 participants - please pay to reserve your space.
$150 per person
9 AM - 4PM @ Greycliff Mill kitchen
Email info@hoofandleafco.com with any questions!
