This one-day class is designed to give a basic understanding of the philosophy of natural cheesemaking. Students will learn about raw milk’s microbiology, and how to cultivate an effective starter culture from it; how to curdle their milk with natural rennet; how to make a basic rennet cheese; how to ferment that cheese and stretch it into a fresh mozzarella; and how to age the same cheese into a Camembert with a natural white rind.

module 1: raw milk’s microbes; and cultivating a natural starter from them

module 2: curdling milk with rennet; and making a basic rennet cheese

module 3: salting cheese & aging into a Camembert

module 4: fermenting curd and making Pasta Filata cheeses

The course is demonstration style with class participation: students will observe David making cheese, learning about the various aspects of the make as the milk evolves into its final products.

The class runs from 9am (EST) to 4:30pm, with a 1 hour break for lunch (12pm-1pm) and two 15 minute breaks.

Class is limited to 14 people, tickets are $150 for the day and available here