A hands-on cheesemaking course, with snacks and accompaniments to round out a light meal served with wine and beer.
Feta, fromage blanc, and creme fraiche are three of the most delicious things in the diary case, and they're also some of the easiest to make. In this beginning class, I will teach you how to master the trio so you can make them in your own kitchen. You'll learn about milk types, where to buy supplies, cheesemaking science, and taste samples. Then you'll make your own feta, watch culturing demos, season and spice fromage blanc, and learn about feta brines and marinades. At the end of the class we'll enjoy our fromage blanc and creme fraiche with light snacks, and you'll take home your feta to finish aging.
*Plan on taking your feta home after class and babying it for at least 2 days before aging it.
Honey & cardamon and herbed fromage blancs
Baked figs with bacon, pomegranate and creme fraiche