Date: September 11th
Location: Flying Coyote Farm, Sandy OR
Instructor: Lili Tova
Tuition: $110 + $15 materials fee
This is the perfect class for those looking for the next step in their cheese making adventure. We will move beyond soft cheeses and begin experimenting with aging and pressing. This class will cover different draining methods and styles, simple to professional cheese presses, and different options for aging. We will taste a variety of cheeses, and make two cheeses in class, a brined and aged feta and a pressed and aged farmhouse cheddar.
You will go home with a sample of each cheese, a handout full of tips and recipes, and the confidence to take your cheese making to the next level.
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.