Cooking & Foods

Taught by Sheila Flanagan and Sal Speights, both internationally awarded cheesemakers, known for creative semi-aged cheeses, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures, rennets, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses, age, and inoculate them and how to add variations to their cheese. Please note: Students will check in at the Folk School, 51 Main Street, Lake Luzerne, NY. They will then travel to Nettle Meadow's Plant/Tasting Room 1256 Lake Ave., Lake Luzerne, NY for the duration of the class.