Soft, Hard, and Stretchy: The Culture of Southern European Cheeses
with Peter Dixon
November 13 & 14, 2015
Peter Dixon will teach a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He will demonstrate making three different cheeses -- one stretchy pasta filata type, one hard and aged, one soft and young -- and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.