Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Washed Rinds. In this class, you’ll learn how to make these funky, creamy rounds (with a twist). I’ll lead you through inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form. Over the next month, you’ll take your little cheese home to care for it and watch it ripen!
Note: If the class is sold out, please click here to be placed on the waiting list. They'll notify you if any spots open up.