This class will include a combination of both lecture and hands-on. We will explain the chemistry of cheese making and what is happening in your pot during cheese making. We will also discuss the different molds used in cheese making and how they affect the finished cheeses, as well as the importance and place of Ph readings in cheese making. You will have hands-on experience making cheeses from each mold–ripened family, including Camembert, blue and munster, as well as making a batch of Gruyère and provolone.
In addition to a sample of each cheese made, each student will also take home instructional materials. This class will end with a question-and-answer session where each student is encouraged to bring questions from their cheese making experiences, as well as any cheeses they have previously made that they would like assessed.
This class is from 9 a.m – 5:30 p.m.
ADDITIONAL CLASSES: If you are interested in taking this class before it’s offered again, please email us at firstname.lastname@example.org. If we have enough interest, we will schedule an additional class.