How is it that one vat of milk can spawn 1,000 different textures and flavors? Join us for an all-day deep dive into cheesemaking to answer this very question. You'll learn about cheese chemistry in lecture and in practice, making four very different cheeses. We'll start class with a lactic set chevre, move into brie, cheddar, and gouda. You'll learn about the influence of time, temperature, pressure, and various molds and yeasts, and you'll walk away with your own cheeses to eat immediately and after a few weeks of aging. Professional cheesemaker Sacha Laurin leads. Lunch, snack, and coffee included.
Please note: Cancellations must be made two weeks in advance for workshops.
In the notes section, please let us know if you have any gluten or nut allergies. We’ll do our best to accommodate.
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A 4% San Francisco Health Care Ordinance Fee will be applied to all of our classes, catering and platter purchases
Note: If the class is sold out, please click here to be placed on the waiting list. We'll notify you if any spots open up.