Join Ryan Mihalik, master cheesemaker for an up-close and personal experience. In this workshop Ryan will be creating a feta style cheese from start to finish, while reviewing the ingredients and techniques involved. Feta is a delicious and accessible cheese that can be eaten fresh or aged in brine. It is also a slightly more advanced cheesemaking technique that showcases some of the methods that are also used to make semi-hard and hard aged cheeses. This workshop serves as an introduction to what it takes to make a whole range of aged cheeses. We will also be discussing how to set up a cheese aging area and what goes into affinage, which is the art and science of aging cheese.
(This workshop will be held inside the air-conditioned Omar Dishman Building. Must also have General Admission Ticket)
