MAKING BRIE-STYLE CHEESE

Rich and creamy; brie and camembert-style cheeses are some of the most beloved soft cheeses in the world. In this class, students will learn how to make a lactic acid, mold-ripened version in your own kitchen. You'll learn what milks, cultures and rennets to use, cheesemaking science, and how to age your curds at home. Prepare to leave with a small wheel of cheese that will need to be babied at home for a few weeks until it reaches adulthood!

Led by Kirstin Jackson, local cheesemaker, educator and author of "It's Not You, It's Brie".

All students will receive a 10% discount on post-workshop purchases in our store. Thanks for taking the next step in preserving your connection to food.

The minimum age for our workshops is 14 years old.

All sales are final and cannot be transferred to a future class, unless we have a waitlist. In the event you cannot attend, we suggest passing your ticket along to a friend.