When: Sat., Feb. 22, 1 p.m., Wed., March 26, 1 p.m. and Sat., March 29, 1 p.m. 2014
Instructors will demonstrate the procedures for making one cheese each from the four broad categories of cheese. A quick cheese such as Ricotta, a fresh cheese- Fresh Chevre, a soft ripened white rind cheese- Brie, and a pressed hard cheese for aging such as Quiejo de Vinho. Cheese will be tasted during the demonstration and wine will be served for those 21 and over. Class fee is $75.00. Call to reserve you seat. Limited availability.