Basics of Hard Cheese

We will spend the 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.

February 8
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form

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