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In this 4-hour class, Chef-Instructor Mary Karlin will review the fundamentals of home cheesemaking  providing practical and technical information and answering a variety of home cheesemaking questions. Learn how additional steps such as salting, brining, and stretching transforms cheese into a different type of cheese. Convert fresh ricotta into a dry and salty Ricotta Salata. Turn fresh goat cheese into a Greek favorite Feta. And stretch curds with fresh lime juice to produce Queso Oaxaca.

Participants will work in small groups to make each of these cheeses, most of them from scratch, learning about the methods and processes that make each cheese unique. The finished preparations will be packaged up for you to continue culturing or aging at home. In addition to taking home each of the cheeses, guests will also receive a straining basket and cheesecloth to add to their home cheesemaking equipment.

Learn how to make:

• Ricotta Salata - pressed, salted cow's milk cheese
• Feta - brined goat’s milk cheese
• Queso Oaxaca - stretched cow’s milk cheese
• One additional cheese TBD

A limited selection of wine will be available for purchase by the glass or bottle.