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Which Whey is Cheese Making Class?

by Cory Marie Podielski on October 12, 2014

in Cooking, We Still Make Things


Delicious spread of spreadable cheeses. Photo by Sara Boggs.

That’s the question students were asking last week when word spread about all the delicious cheeses coming from the Cooking Studio. Look at the delicious presentation of cheeses from last week’s class with Gary Colles… yum!

Our next upcoming cheese making class is with Susan Hutchinson on May 24-30, 2015:

Discover how to make delicious homemade dairy products. Explore Greek feta and French chevre; make medicinal Bulgarian yogurts; begin aged, hard cheese such as cheddar or manchego; make and cook with India’s versatile paneer cheese; and create everyone’s favorite pulled-curd cheese – mozzarella. This class is for the novice cheese lover; no cheese-making experience expected. Register today.

This week in the Cooking Studio, Nick Kelischek is teaching the art of home brewing. There’s always something tasty going on in the Folk School Cooking Studio! View all our upcoming Cooking classes.

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