Making Soft Cheeses
This workshop is full. To be added to the waitlist for this workshop, please contact firstname.lastname@example.org and use subject line: "Waitlist for NOFA/mass Making Soft Cheeses, March 9". Include your full contact info and state cleary the date of the workshop for which you want to register.
Instructor: Cliff Hatch runs a diversified farm with a raw milk dairy, and he makes cheese.
Cheeses we can learn to make: Camembert, Farmer's Cheese/ Cream Cheese, Brie, Blue, or Chêvre.
Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. Workshops cover as many cheeses as possible during each period. Participants in Making Soft Cheeses will be given samples of cheese to take home and practice aging. This may or may not be possible for Making Hard Cheeses because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring two gallons of milk to make into cheese.
411 Main Road
Gill, MA 01354