Gloria Varney at Nezinscot Farm will host a hands-on class that allows students the opportunity to gain skills and understanding of both soft and semi-hard cheeses. We’ll finish the process of making a dry-curd cottage cheese, a versatile cheese that can be eaten fresh or pressed to create a farmers-style cheese. Participants will also prepare goat’s milk to make a chevre and brie (or camembert). Everyone will leave with a sampling of cheeses to take home.
***THIS EVENT IS SOLD OUT***
MFT members receive 10% discount on tickets.