More Fresh Cheesemaking For Beginners - 7/23 1-4pm

1443 San Pablo Avenue,Berkeley CA 94702

23 July, 2022

Description

Limited to first 16 respondents. In the first part of the course we will make and sample a couple of quick cheeses: Paneer and Ricotta. These can be made easily at home and the cheese never tastes better than right after you finish making it. After seeing how simple and tasty these cheeses are, we hope your appetite will be whetted to try some intermediate level cheesemaking. To this end we will discuss the required equipment, cultures, and processes for making cheeses like camembert and blue cheese. You’ll get a close up look at the equipment you need and taste an example homemade cheese to see what you are missing. We will also give an overview of cheesemaking in general, so you can see how the processes to make numerous kinds of cheese vary.