Intro to Cheesemaking

Taught by Jeanette Larson
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In this class you'll get an introduction to basic cheesemaking, as it is done in a modern kitchen. You'll use fresh goat's milk and store bought cow's milk in these cheeses. You'll learn to make cheeses like Chevre, Paneer, Cottage cheese, and Farmer's Cheese. We'll work with cheese cultures and rennet. You'll get handouts and links so you can build on the skills you learn to begin to make your own cheeses at home.

Pre-registration required by two weeks before the start of class. Class size is limited.

Meeting Place: Administration Building
10 a.m. - 3 p.m.
Admission: Class and materials fee $33 due on registration.