Introduction to Cheesemaking at Home

You will learn the cheesemaking steps from introduction of bacterial culture, right through to adding coagulants to create curds and whey. We will talk about food safety, equipment needed to make cheese at home, and how you can find books and online references to continue on your cheesemaking journey.

You will take home a portion of the fresh chevre (goat cream cheese) and salted, ready to each cheddar curds as well as a worksheet on the cheesemaking steps and both recipes we used in class.

Cheese takes several hours to make, so there will be time for tea and coffee, cheese sampling, and if you would like, a visit to see the goat. Your fresh chevre will be in a reusable cheese mould to be babysat overnight.  This will give you a professional cheese form to be used again many times at home.