In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. Bring your cheesy questions, and David will help you along with your cheesemaking adventures.

Date: Wednesday, April 25th, 6-9:30pm

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.