Beginning Cheesemaking: Otlu Peyniri, Queso Fresco & Mascarpone

This beginner-friendly cheesemaking class highlights the much-loved classics queso fresco and mascarpone, and introduces a new cheese to 18 Reasons, Turkish high-pasture herbed otlu peyniri . For those unfamiliar with Turkish cheese, otlu peyniri is an eastern Turkish cheese made with a technique similar to ricotta, but with a twist. Fermented herbs are added to the curd, which is then pressed (it's normally aged slightly, but we'll eat it fresh). Although slightly unusual for a beginner class, our queso fresco will be cultured, which provides nuanced flavors and demonstrates additional cheesemaking techniques.

Throughout the class, cheesemaking teacher and dietitian Kirstin Jackson will walk you through milk types, culturing and renneting, where to buy supplies, basic cheesemaking science and techniques, and sprinkle in little cheese culture and history too. You'll make “quick” mascarpone, queso fresco, otlu peyrni in teams, then watch a "slow" (overnight) mascarpone and fermented green onions demo. At the end of the class we'll enjoy our cheese together over a seasonal vegetarian salad, locally baked bread, and light snacks.

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Otlu Peyniri 

Fermented Green Onions (for Otlu Peyniri)

Queso Fresco (herbed and plain)

Quick mascarpone

Slow mascarpone

Allergens: Dairy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Kirstin here.

Review our registration and cancellation policies here.