Thursday, May 12, 2011
Cheesemaking: From Cow to Curd
Whether you've always longed to make your own dairy products, or simply love cows and eating cheese, this class is a perfect introduction to the world of cheese. Culinary Institute of America graduate Kelsey Kozak will guide you through the entire cheesemaking process, from milking a Jersey cow to aging wheels of cheese.
Learn how to transform milk into a wide variety of dairy products, including real butter, cream cheese, mozzarella, ricotta, and aged cheeses.
Participants will sample the bounty of their day's work in addition to enjoying a full lunch.
Approximately 6 hours of learning and eating; $125.
Sunday, October 2
Saturday, October 8 - SOLD OUT
Sunday, October 23
Sunday, October 30
More dates will be added. If you cannot make it to one of these classes, let me know what days work for you and I will set up another class. Private classes for you and your friends can also be arranged.
Please call (206-463-1317) or email to sign up.