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Cheesemaking: Chevre, Valencay and Crottin

July 10 @ 9:00 am - 4:00 pm

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.

Details

Date:
July 10
Time:
9:00 am - 4:00 pm
Event Category:
Website:
https://adirondackfolkschool.org/?post_type=product&p=2759

Venue

Adirondack Folk School
51 Main St.
Lake Luzerne, NY 12846 United States
+ Google Map
Phone:
518-696-2400
Join the Waiting List We are sorry, but this course is currently full. If space(s) become available, we will notify users in the order in which they requested to be added to the waiting list.