$65

CHEESE MAKING WORKSHOP

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The Larson Farm

661 South Street

Wells, Vermont 05744

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In this cheese making course we will learn traditional methods of cheese making. We will utilize the avoidance of unnatural additives and laboratory raised cultures and instead, learn to keep our own starters, grow our own fungi, and work with the indigenous micro-organisms found in the beautiful, organic raw milk on the Larson Farm. This method of cheese making help cheeses evolve their best possible flavors.

All of the classes will begin with a session on dairy fermentation focusing on the making of kefir, clabber, creme fraiche, yogurt, and cultured butter. At each of the dates listed, however, we will make slightly different cheeses. Structuring classes this way will allow you to attend all three to learn different cheeses or to choose the class you are most interested in. In September we will focus on making a basic rennet curd. The basic method for making curd is the foundational technique from which nearly all cheeses evolve. Once you learn this method, you will be on your way to making mozzarella, blue cheese, Camembert, and feta. In October we will focus on the Pasta Filata cheeses including mozzarella and oaxacan and in November we will focus on the firm cheeses such as Alpine and Cheddar.

In addition, we will tour the Larson Farm and learn how rotational grazing helps the Jersey herd produce such wonderful milk. You can shop at the Larson Farm stand and bring home organic eggs, yogurt, gelato, butter, milk, and milk soaps.

Keep in mind that cheese makes wonderful holiday gifts but that your cheddar (for example) should age at least three months before being ready to present.

Finally, please bring a bag lunch and we will all enjoy lunch together!


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The Larson Farm

661 South Street

Wells, Vermont 05744

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