ONLY DAY 1 of Natural Cheesemaking Class (Alpine only)
Raw milk natural cheesemaking class split into two days. Day one will focus on Alpine Cheese and day 2 will focus on Blue Cheese. This is for only day 1***
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. This is for only day 1***
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. This is for only day 1***
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.