Cheese Making

Cheese making

Cheese making is a 9,000 year old artisanal craft. Commercial cheese production is less than 100 years old, but those years have nearly marked the end of this tradition.

But you can keep it alive by learning the basics of making fresh cheeses. The techniques will work with cow, goat and sheep milk. We will learn traditional methods of using raw milk and how to work with pasteurized milk as well. We will also learn 3 ways of clabbering milk into curds and whey.

 

   

 

 

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Class Includes:

Science of cheese making
Tradition and history
Rennet clabbering
Acid clabbering
Natural clabbering
Raw milk vs. store bought
Cultures
True ricotta
Mozzarella
Basic curds with rennet
Soft herbed cheeses
Sweet dessert cheeses
Using whey
Molding
Aging
Yogurt
Paneer
and more…

Photos of some of the products we will learn to make in class. All photos are of  actual food made by us (photos property of Chad Lebo).