During this hands-on workshop you will make and sample Chèvre, fresh mozzarella, brie/camembert, butter and buttermilk. As we make our cheeses we will discuss different kinds of milk, pasteurization, homogenization and food sanitation. Our cheese will be vegetarian friendly with the use of vegetarian rennet.
Participants will take home an array of cheese, samples and recipes, PLUS a homemade aging box to age their cheese!
This is a 2-day workshop - 3 hours each morning of Saturday, March 4th and Sunday, March 5th. All supplies and take home products are included.
Class limited to 12 people. RSVP deadline February 26th.
Instructor: Jill Niewoehner, owner of Mamagrows