Event

Cheddar: Wrapped and Waxed

{A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top cheddars, alongside wine and an array of snacks.}
Monday, April 14, 6:00-9:00pm
Tickets: $55 for 18 Reasons members; $65 for the general public

Put old bed linens to good use by using them (and coconut oil) to wrap your very own, just-made mini wheel of cheddar! This special bandaging is a a traditional technique that will help your cheese reach old age with character and prevent it from drying out.

In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet and what makes a soft-ripened cheese variety unique in terms of the make process. You will also leave with a deeper understanding of the science behind the process - The San Francisco Milk Maid is an absolute well of information and inspiration!

St. Benoit Creamery has generously donated their rich, creamy pasture-raised milk for this course; it is Louella's choice for cheesemaking! To learn more, visit www.stbenoit.com.

About the Instructor
Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, Kitchen Creamery, is due out by Chronicle Books this year.
Visit her at http://www.sfmilkmaid.com/