Begin your journey in cheesemaking by learning traditional techniques of making natural cheeses in the home kitchen or on the farmstead. The five day immersive class is designed to introduce participants to the art and science of cheesemaking by understanding the basic composition and quality of milk and then how that relates to the craft of cheesemaking.
A healthy balance of presentations and hands-on cheesemaking sessions will be used to illustrate concepts. Presentations will cover historical development, significance of traditional cheeses, cheese aging techniques and facilities, as well as the use of ingredients such as starter, ripening cultures, rennet and salt. Hands-on cheesemakes will include fresh and aged lactic cheeses, cheddar, gouda, tomme, asiago, mozzarella, caciocavallo.