2 Day Natural Cheesemaking Class (Alpine + Blue Cheese)

$400.00

Raw milk natural cheesemaking class split into two days. Day one will focus on Alpine Cheese and day 2 will focus on Blue Cheese.

The class will cover:

• History of cheese

• Cheese styles and their regions

• Fermentation and acidification

• Molding and salting

• Aging: in caves, aging chambers, and home refrigerators

• Optimal points for consumption

It will be taught by a guest cheesemaker from Uruguay, along with a tasting of Uruguayan natural wines and cheese.

Lunch is provided both days.

9am - 1pm

A schedule will be sent out in advance.

All of the donations will go towards the travel costs for the teacher + lunch expense.

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Raw milk natural cheesemaking class split into two days. Day one will focus on Alpine Cheese and day 2 will focus on Blue Cheese.

The class will cover:

• History of cheese

• Cheese styles and their regions

• Fermentation and acidification

• Molding and salting

• Aging: in caves, aging chambers, and home refrigerators

• Optimal points for consumption

It will be taught by a guest cheesemaker from Uruguay, along with a tasting of Uruguayan natural wines and cheese.

Lunch is provided both days.

9am - 1pm

A schedule will be sent out in advance.

All of the donations will go towards the travel costs for the teacher + lunch expense.

Raw milk natural cheesemaking class split into two days. Day one will focus on Alpine Cheese and day 2 will focus on Blue Cheese.

The class will cover:

• History of cheese

• Cheese styles and their regions

• Fermentation and acidification

• Molding and salting

• Aging: in caves, aging chambers, and home refrigerators

• Optimal points for consumption

It will be taught by a guest cheesemaker from Uruguay, along with a tasting of Uruguayan natural wines and cheese.

Lunch is provided both days.

9am - 1pm

A schedule will be sent out in advance.

All of the donations will go towards the travel costs for the teacher + lunch expense.