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UID:10001560-1657357200-1657382400@adirondackfolkschool.org
SUMMARY:Cheesemaking: Chevre\, Valencay and Crottin
DESCRIPTION:Come and learn to make Chevre\, Aged Chevre\, Valencay\, and Crottin the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on.
URL:https://adirondackfolkschool.org/event/cheesemaking-chevre-valencay-and-crottin/
LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States
CATEGORIES:Cooking & Foods
ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg
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UID:10001562-1657443600-1657468800@adirondackfolkschool.org
SUMMARY:Cheesemaking: Chevre\, Valencay and Crottin
DESCRIPTION:Come and learn to make Chevre\, Aged Chevre\, Valencay\, and Crottin the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on.
URL:https://adirondackfolkschool.org/event/cheesemaking-chevre-valencay-and-crottin-2/
LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States
CATEGORIES:Cooking & Foods
ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg
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