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The Art of Cheesemaking: 102- September 2022

$90.00$105.00

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.

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Description

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.

Dates/Times

  • Saturday, September 17, 2022 – 10:00 am to 2:00 pm

Instructor: Roberta Devers

Member Tuition: $55.00
Non-Member Tuition: $70.00

Material Fee: $35.00 Material Fee is added to the tuition fee in the shopping cart.

Location: ** See Special Notes **

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.
Materials fee will cover the milk, culture and a small cheese mold for each student to take home and tend to. THERE IS NO PREREQUISITE FOR THIS CLASS.

Additional information

Member

Member, Non-Member

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.