Making Traditional Cheese at Home
Learning to make cheese using traditional methods common in South America and Europe. We will explore raw versus pasteurized milk for different cheese results. There will be lots of cheese sampling involved in this class. Come with all your cheese making questions.
September 17, 2022
12:00 - 4:00 pm
Class size is limited to a maximum of 8 and will be filled on a first-come basis.
Registration will be complete once payment is received by e-transfer to firstname.lastname@example.org.