Basic Cheese Making – Soft Cheeses
Cheese making is one of the oldest and most important culinary traditions, shared the world over. Why not learn how to do it yourself. We will make chevre from goats milk, and ricotta and paneer from cows milk in class together, followed by a tasting of our cheeses. Learn about milk election, curd textures, and starters, along with tools and techniques. Take home recipes and resource lists to make your favorites at home.
Instructors: Lisa Fox and Joan Teebagy
Class size: There is a limit of 10 students per class.
Dates & times:
The course is offered in Belmont and in Lexington. You must register in advance.
Lexington: Sunday January 27, 2013, 2-4 pm
This class is full – please register below if you’d like to be put on the waiting list.
We will contact you if a spot opens up.
Location: Church of Our Redeemer, 6 Meriam St., Lexington, MA.
Sponsored by Lexington Community Farm Coalition (LexFarm)
Fee: $20 or $10 for LexFarm members (register below)
Belmont: Sunday, February 3, 2013, 2-4pm
Location: First Church in Belmont, 404 Concord Ave.
Sponsored by Belmont Food Collaborative, Inc.
Fee: $20 (register at the BFC website)
Please register here to be placed on the waiting list for the Lexington Class on January 27.