Raw milk natural cheesemaking class split into two days. Day one will focus on Alpine Cheese and day 2 will focus on Blue Cheese.

The class will cover:

• History of cheese

• Cheese styles and their regions

• Fermentation and acidification

• Molding and salting

• Aging: in caves, aging chambers, and home refrigerators

• Optimal points for consumption

It will be taught by a guest cheesemaker from Uruguay, along with a tasting of Uruguayan natural wines and cheese.

Lunch is provided both days.

9am – 1pm

A schedule will be sent out in advance.

All of the donations will go towards the travel costs for the teacher + lunch expense.