Date(s) - 08/13/2023
12:00 pm - 4:00 pm
6472 Gulick Road
Naples, NY 14512
In this 4-hour class, join fermentation expert Soirée-Leone to learn how to make feta-esque, a feta-style cheese that’s made with cow’s milk. Learn the basic steps to making cheese including selecting and handling milk, using wild and commercial cultures, culturing, ripening, coagulating, cutting the curd, draining, salting, and aging, plus the influences of time, temperature, technique. There will be ample time for questions along the way!
Each participant will take home a small “feta-esque” to complete at home, along with a cheese mold.
Learn more at rmsc.org/events/cheesemaking/
About the Instructor:
Soirée-Leone is a teacher and writer focused on food preservation in the context of stocking the pantry and putting food on the table. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband moved to Tennessee. She brings her background and experience as an urban homesteader and rural homesteader to food preservation education. She serves on several boards of food-centric organizations, as well as Chinkapin Craftstead, a rural arts and land preservation organization. She lives and works from her 57-acre homestead in Tennessee.