Intro to Cheesemaking

• Discover types of milk and the cheese tree, including acid set, lactic set, and rennet set cheese.
• Review food safety procedures, then roll up your sleeves to begin the process of making fresh cheeses such as ricotta, mascarpone, and chevre.
• Learn about the types of cultures, their characteristics, and how to use them.
• Take away recipes and cheese to enjoy at home.

Burrata & Mozzarella Making

• Learn what rennet is and why it’s crucial in cheesemaking.
• Discuss why cheeses stretch or melt before going through a process of cheese curd cutting, draining, and pressing.
• Spend the afternoon in our creamery making ricotta and practicing the art of stretching mozzarella curd.
• Transform the two into irresistible burrata you can bring home to enjoy!

Full-Day Cheesemaking Apprentice

• Discover the world of running a farmstead creamery with an all-day experience in the Dairy and Creamery.
• Discuss affinage: the art of aging cheese gracefully to achieve the perfect taste and desired texture.
• Check the pH for quality control and monitoring the acid development.
• Review different rinds and learn how to set up an at-home aging cave.
• Break mid-day for a gourmet farm-to-table lunch served in Cheyenne Club at The Farm.