Register in advance through Kitchen Underground: http://www.kitchenunderground.co/classes/
You are a cheesemaker!
Sound impossible? Well it's not. It's absolutely within reach of beginning and experienced cooks alike.
In this beginning series, local food writer and market chef Maggie Perkins of Notes from Maggie's Farm will walk you through the processes of beginning cheesemaking. Learn the basic skills, tools, ingredients, and materials required to make cheese at home, and spend some hands-on time making your first batch in class-- a versatile homemade ricotta you can use in dishes, spice up for parties, or hoard all for yourself. We won't tell!
You'll taste handmade cheese, learn to make a refreshing, nutritious drink from whey, and take home a pound of homemade ricotta, and a packet of recipes to keep your skills fresh.
Class will be held at Infinite Monkey Theorem Winery (121 Pickle Rd. suite #110). Wine and cider will be available for purchase - please NO BYOB for this class. No refunds but you may transfer your spot to someone else.