Free Class: Basics of Cheesemaking
In this fun beginners class, led by Alicia Clugh of the Maryland Cheese Guild, you will learn all about how milk becomes cheese. Topics covered include: acid and rennet-base coagulation, raw vs processed milk, proper aging and storage, and the mystery of melting. Use of sheep, goat and cow’s mik will all be addressed. Experience is not necessary; however, cheesemakers are encouraged to bring some of their own cheese for evaluation and feedback.
This two-hour class is offered free of charge. Space is available on a first-come, first-served basis.
