Intro to Hard Cheese

Day and a half course.
September 24 & 25. 10 am. – 4  p, 10 am. – 1:00 pm (half day). – In this day-and-a-half class, we will spend the first day making one hard cheese, but along the way we’ll discuss the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese. We’ll discuss the differences between milks, starter cultures, rennet, pH, aging and rind development. We will press it overnight, then finish the next morning.
Fee: $200 –  Learn more  and Sign up here. 

WWorkshop offered by Guild founder and member, Caitlin Hunter, Capercaillie Consulting/Appleton Creamery