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[SOLD OUT] Cheesemaking Fundamentals

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[SOLD OUT] Cheesemaking Fundamentals

  • Avondale Estates Residence (address emailed) (map)

Cheeeeeeeese. It should probably be a whole food group. And now you can keep yourself rich in the tasty dairy confection by learning to make your own from a nationally renowned cheesemaker. Get to know the fundamentals of cheesemaking including the tools needed, milk sourcing, sanitation and hygiene and more.

Discover the basic chemistry of dairy, its health benefits and how it can be transformed into thousands of different products, from paint to ice cream. Jump in and get hands on learning to make a semi-soft and a hard cheese you can easily create at home plus recipes to help you do it. It’s cheese. Why say no when it tastes so good to say yes?

About The Instructor:
Rebecca Williams is the manager and head cheesemaker at Many Fold Farm, a sheep creamery west of Atlanta. She and her husband manage a 200-head dairy flock and make a variety of farmstead cheeses. They recently were awarded a first place ribbon by the American Cheese Society, which is kind of a big deal. Rebecca has been making cheese at home forever, a professional cheesemaker for the past three years, and has studied cheesemaking at the professional level at the University of Vermont's School of Artisan Cheese.

** Want to become a member of Georgia Organics and save on classes while supporting the local food movement? Join today!**

This workshop will be held at an Avondale Estates residence; the address will be emailed to registrants prior to the workshop.

***This workshop is sold out***

Later Event: January 25
The Living Soil