Have you mastered ricotta, mozzarella, and other beginner’s cheeses? Ready to take your cheesemaking to the next level!? In this two-day workshop Cortney will teach you the next steps to making cheese. We’ll work with mesophilic starter, rennet, lipase powder and calcium chloride to make more advanced flavors.

We’ll also be using a cheese press and learning how to form and mold cheese. Spend time working with the curds of each cheese to learn how to get that “just right” texture and spend more time in this class with proper temperatures and how to maintain them. Then learn how you can use brines and olive oils for drying and preserving your cheeses. Each group will work in pairs and take their own cheeses home. This is a very hands-on class.

On the menu:

• Small Curd Cottage Cheese
• Feta
• Halloumi