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Demystify cheesemaking! Chef-Instructor Mary Karlin will share tips from her upcoming book Artisan Cheese Making At Home to be published in July 2011. Guests will learn the important fundamentals of cheesemaking as they make each of these four fresh cheeses from scratch. After tasting made-ahead samples of each cheese and discussing the individual styles and flavors, students will work in small groups to make each of the cheeses. Relish will package up the finished preparations to continue culturing at home. In addition to taking home each of the cheeses, guests will also receive cultures, straining basket, and cheesecloth to make fresh Chevre or Fromage Blanc at home. This 4-hour class focuses entirely on cheesemaking and will provide a great foundation for aspiring and/or beginner cheesemakers. Chef Mary is a fantastic resource to address cheesemaking questions and concerns.

Class Menu

• Mascarpone – a rich, creamy, spreadable cow’s milk cheese from Italy
• Chèvre – the soft, tangy goat’s milk cheese
from France
• Ricotta – the mild and versatile cow’s milk cheese from Italy
• Panir – a dense, firm cow’s milk cheese
from India

Wine will be available for purchase at this class.