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Community Corner

Cheese Workshop: The Basics

Building on the basic concepts of home cheese making,  Chef and Author Mary Karlin  will demonstrate how to make and shape the drained curds into finished cheeses. Students will work in teams to make feta and chevre in class, and take cream cheese in cultured form to complete at home. Made-ahead cheeses will be tasted in class as examples.

  • Basic Goat Chevre
  • Real Farmhouse Cream Cheese
  • Goat Feta
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