Cooking / Foods

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Traditional Cheesemaking

Roberta Devers-Scott

Standard methods of cheesemaking are often reliant on pasteurization, freeze-dried starters and synthetic rennents. This cheesemaking course will teach a more traditional method of cheese making, one whose cultures derive naturally from milk and whose rennet is homemade. We will most likely make yogurt, chevre and mozzarella. The course assumes a basic knowledge of cheese making but it is not absolutely necessary.

  • Location: AFS, 51 Main Street, Lake Luzerne, NY
  • Tuition:
         Members: $85
         Non-members: $105
  • Materials: $20
  • Total course cost due at registration time: $105 (members)         $125 (nonmembers)
  • Course Length: 1 Day

Sessions:

1028-0513    Add registration to shopping cart
      Sat May 13, 2017 9:00 am - 4:00 pm