Cheesemaking: Ricotta and Fresh Chevre
Ever wondered about the mysteries of curds and whey? Come to this class and learn how to make different types of cheese in your kitchen. In the May class we will make Ricotta and mini herbed Chèvres. We will have a cheese tasting, provide lots of hands-on opportunities at different stages, and you’ll go home with the basic tools, recipes and resources for your next wheel.
Instructors: Shannon Todd (who worked on farms in France as a cheesemaker), and Stephanie Soleil (who is French and teaches home cheesemaking in San Francisco).
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