Beginning Cheesemaking

Ricotta, queso fresco, and cultured butter are three of the most delicious things in the dairy case. And if someone is showing you the way, how they're also some of the easiest to make! In this beginner-friendly class, cheesemaker teacher Kirstin Jackson will teach you how to master the trio so you can make them in your own kitchen. You'll learn about milk types, how to culture milk, where to buy supplies, cheesemaking science, and taste samples. Then you work in teams to make your own ricotta and queso fresco, watch a creme fraiche culturing demo, and learn about queso fresco seasonings and how to make compound butter. At the end of the class we'll enjoy our cheeses and butters together over a seasonal vegetarian salad, locally baked bread, and light snacks.

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Ricotta made from whole cow's milk

Queso fresco, blanco, and with seasonings

Cultured butter, salted, and compound

Creme fraiche

Allergens: Dairy, Wheat (bread served for tasting). Concerns? Email info@18reasons.org.

Learn more about Kirstin here.

Review our registration and cancellation policies here.