Intro to Cheesemaking

In this fun and informative experience, you'll be learning the basics of making fresh cheese (specifically, chevre and ricotta) with both starter cultures and an acid coagulant. We'll chat about the history of raw milk in the US and talk about the differences between cow and goat milk. This class features cheeses made from fresh goat milk.

Your instructor Cathryn Henning has been farming and raising goats for over 10 years. She's excited to make learning and connecting to our food fun and accessible.

In this hands-on class, you will flavor your own cheese to take home, so please bring your own reusable jar. We will have some for those who don't have a jar. Cheese sampling will be included with a potluck picnic lunch together.

Note on Tickets

This class is based on a sliding scale. You can pay the regular fee of $30 or pay a little more or a little less.