Cheesemaking: Fresh Feta

A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.

Don't have a space to age cheeses but dying to make something old and stinky? This is the home cheesemaking path for you: feta. All you need in a jar and a pinch of space in the fridge. Learn the recipe from milk to finished cheese then play with brine and various marinades.

In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet and what makes feta unique in terms of the make process. 

Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.