Hot Deals in Sonoma

If you've mastered making fresh cheese like ricotta, creme fraiche, panir, or mascarpone at home, this class will help you get to the next level. Chef-Instructor Mary Karlin will review the important fundamentals of cheesemaking as she shares tips and methods from her upcoming book Artisan Cheese Making At Home (to be published in July 2011).

These cheeses featured in this class are considered intermediate because there are additional steps in the process that transform fresh cheese to another state. Participants will make each of these three "intermediate" cheeses, some from scratch, others from curds, learning about the methods and processes to enhance the cheese.

Relish will package up the finished preparations 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. This 3-hour class focuses entirely on cheesemaking, providing practical and technical information and a knowledgeable resource for answering a variety of home cheesemaking questions.

Menu

• Ricotta Salata (salted cow's milk cheese)
• Feta (brined goat's milk cheese)
• Queso Oaxaca (stretched cow's milk cheese made from curds)

Wine will be available for purchase at this class.