Milk on the farm comes in seasonal cycles, from the flush of early summer to the lean dry times of dark winter. Cheesemaking has been a way to store milk protein from the rich times to the poor. In this hands-on class you’ll learn how to make simple cheeses, like mozzarella and farmer’s cheese, from fresh and store bought milk. Space is limited and pre-registration is required by 10/12/2012. For more information visit us online.
