When: Sat., Feb. 6, 1-4 p.m., Sat., March 12, 1-4 p.m. and Sat., April 9, 1-4 p.m. 2016
Instructor will demonstrate the procedures for making cheeses from basic quick cheeses to more advanced pressed hard cheeses. Ricotta and Chevre will represent the quick and fresh categories. Instructor will choose a cheese or two from the more advanced categories of soft ripened and hard cheeses, Jack, Cheddar, and Asiago. Students will see all aspects of cheesemaking from preparing and cutting the curd to draining whey, pressing, and conditioning. Classes will include a tasting of cheeses produced in class and previously prepared cheeses. Wine and beer will be served for those 21 years age or older.