August 25th ~ August 29th, 2017 10am – 5:30pm
Cheese styles to be covered in class include:
Dairy ferments, like clabber, kefir, creme fraiche, cultured butter, yogurt.
Fresh cheeses such as Chèvre, fromage frais, Faisselle & Mozzarella
Soft aged cheeses including Camembert, washed rind cheese, blue cheeses, Crottin and Feta
Hard cheeses, like alpine cheese, Cheddar and Gouda.
No need to check any boxes for the course, we’ve gone ahead and done that for you!
4 in stock