The Art of Cheesemaking:101 is being taught by Sheila Flanagan and Sal Speight, both internationally awarded cheesemakers, known for creative semi-aged cheeses. This course will focus on all of 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. Shelia and Sal will highlight such topics as: importance of cheese starter culture and how different cultures dictate cheesemaking steps, varieties of rennet and their pros and cons, eight steps of cheesemaking and how each affects the final product, categories of cheese from fresh to semi aged to hard cheeses and all their sub categories, what makes cheese artisan and the constant clash with regulations and food safety consideration. Students will then put their knowledge to work by making a semi-aged cow’s milk cheese. Tips on how to care for your semi-aged cheese at home will end this well-rounded class taught by the cheesemakers at Nettle Meadow Farm.