Wise Kitchen

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Workshop Description

The job of the cheesemaker is to convert milk into cheese. The milk may be from a cow, goat, sheep or buffalo, although worldwide cow’s milk is most commonly used. The cheesemaker applies craft and skill to the practice of cheesemaking, intending to produce a product with specific characteristics that are consistent every time it is made. This is not to say, of course, there is no room for variety or innovation, but a particular cheese needs to be made a particular way. Learn the craft with us, and then make your favorite varieties at home.  Class by Josh Beck of MouCo Cheese.