Date: Sunday, May 21st
Location: Flying Coyote Farm, Sandy OR
Instructor: Lili Tova
Tuition: $115 + $15 materials fee
This is a great class for beginning cheese-makers and goat enthusiasts. Students will go through the cheese-making process, beginning with a demonstration on hand milking and safe milk handling practices. Then, we’ll head to the kitchen, where we will make two types of soft cheeses, queso fresco and chevre. Lili will teach the foundation concepts of milk science, including discussions of tools, methods, and procedures to use in your own kitchen. Students will go home with recipes, a sample of each type of cheese made in the class, and the knowledge to replicate the recipes in their own kitchens using farm-fresh or store-bought milks.
Students will go home with recipes and a sample of each type of cheese made in the class as well as the knowledge to replicate the recipes in their own kitchens using farm fresh or store bought milks.
A simple lunch will be provided, please pack a water bottle and wear comfortable, farm-appropriate clothing & footwear. You will receive an email with directions to Flying Coyote Farm and more info a week prior to the workshop.