Fresh Cheese, Butter & Creme Fraîche

As part of this workshop, students will make a batch of fresh cheese and cultured butter to enjoy with fresh sourdough bread and jam at the end of class. Students will also take home a jar of soon-to-be creme fraîche. 

This workshop is taught by Elizabeth Vecchiarelli, owner and founder of Preserved. She brings over 15 years of experience with local, sustainable, fermented and handmade food to her teaching.

All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old. 

All Workshop Sales are final.  Reschedule requests require 5 days advanced notice.  Review our complete Cancellation Policy here.