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.