Cooking & Foods

Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. This time they will talk about the methods for making mixed milk cheeses and the art of washed rind and hard natural cheeses. The first half of the class will discuss: differences between cow, goat and sheep milk and how the different compositions of those milks change the quality of the cheese, seasonality and adjustments to starter cultures and rennet to accommodate the amount of each milk that is available, financial/business considerations in producing mixed milk cheeses, the vast variety of washed and hard natural cheeses - finding your niche. The second half of this course will provide time to put your knowledge to work by making a mixed milk cheese. Sheila and Sal will provide tips on how to care for your mixed milk cheese at home and tips to try to convert your mixed milk cheese into a washed rind cheese.

The process of lactic-acid fermentation increases vitamins, enzymes and beneficial bacteria naturally present in good whole, fermented and culturally traditional foods. Roberta is hoping to inspire you to include all of this in all diets as a way to introduce healthier options for optimal digestive functioning. In this good for your gut class, you will learn how to make kombucha, kefir, sourdough starter (for bread baking), cultured butter and sauerkraut.

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.

In this class students will take a trip through history as they learn about how Artisan Cheese developed from the 1800s through the present day. Students will have the opportunity to taste many of the New York cheeses discussed. Specific focus will be placed on the Adirondack Crescent Region. 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.

Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided.

Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre, fromage frais, and fromage blanc. This class will also include discussion of flavoring and packaging variations. 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.

Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided.

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.

In this class students will take a trip through history as they learn about how Artisan Cheese developed from the 1800s through the present day. Students will have the opportunity to taste many of the New York cheeses discussed. Specific focus will be placed on the Adirondack Crescent Region. 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.

Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre, fromage frais, and fromage blanc. This class will also include discussion of flavoring and packaging variations. 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.