Cooking & Foods
Showing all 3 results
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Bloomy Rind Soft Cheeses- August 2024
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.
Dates/Times
- Saturday, August 24, 2024 – 10:00 am to 2:00 pm
Instructor: Sheila Flanagan and Sal Speights
Member Tuition: $65.00
Non-Member Tuition: $80.00Material Fee: $10.00 Included in fee shown
Location: AFS, 51 Main Street, Lake Luzerne, NY
Special Notes: 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.
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Learn to Make Fresh Cheeses- October 2024
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.
Dates/Times
- Saturday, October 19, 2024 – 10:00 am to 2:00 pm
Instructor: Sheila Flanagan and Sal Speights
Member Tuition: $65.00
Non-Member Tuition: $80.00Material Fee: $10.00 Included in fee shown
Location: AFS, 51 Main Street, Lake Luzerne, NY
Special Notes: 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.
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The History of Artisan Cheese in New York- September 2024
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.
Dates/Times
- Saturday, September 14, 2024 – 12:00 pm to 2:00 pm
Instructor: Sheila Flanagan and Sal Speights
Member Tuition: $45.00
Non-Member Tuition: $55.00Material Fee: $10.00 Included in fee shown
Location: AFS, 51 Main Street, Lake Luzerne, NY
Special Notes: 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.