Making Fresh Goat Cheese
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Instructor: Ann Starbard has operated Crystal Brook Farm and an award-winning cheese operation since 1998. Her herd of 70 Saanen and Alpine goats produce all the milk used for the cheese.
Cheese we will learn to make: Chêvre
This workshop starts by discussing how to discern milk quality and cleanliness. Participants will carry out each of the key stages of the cheese-making process: pasteurization, setting the culture, and adding the rennet; hanging the curd; forming the cheese and adding herbs to make the end product. Include tips on food safety and storing the cheese.
Crystal Brook Farm (View)
192 Tuttle Road
Sterling, MA 01564