Home Cheesemaking 201: Cheddar, Gouda and Surface Ripened Cheese
October 23pricing varies
This workshop is the next step for making cheese at home and is suitable for the home cheesemaker, small farmstead chef, and cheese lovers alike. We will learn to make semi-soft and hard cheese as well as how to add herbs to cheese. Beginning with raw materials, milk cultures, and rennet we will move through the individual cheese-making steps. We will also discuss aging cheese at home.
Includes instruction, cultures, rennet, and recipes. Lunch will be provided and include several varieties of cheese.
Date: Saturday, October 23, 2021
Time: 9AM – 5PM
Course Fee: $75/$85 (early bird registration rates apply)
Materials Fee: $20
Location: Kickapoo Culinary Center, Gays Mills, WI
Students should bring an apron.