Traditional Feta & Farmhouse Cheddar Cheesemaking
Learn traditional cheesemaking skills using Kefir.
Traditional Feta & Farmhouse Cheddar Cheesemaking
If you have some experience making cheese at home with clabber or kefir as the starter and want to gain some confidence with curing and pressing, join us for this intermediate class.
April 4th, 2026
12:30 - 5:00 PM
$140/person
Class size is limited and will be filled on a first-come basis.
Enjoy a day on our farm!
 |  |  |
|---|---|---|
 |  |  |
We will delve into the importance and function of salting and pressing the cheese curd, what can go wrong here, and how to prevent unpredictable results.
A home made system of making a simple pressed cheese without a fancy cheese press will be demonstrate.
You will have some homework in the days following as you will take home a small farmhouse cheddar to be pressed overnight, and a draining basket of Feta.