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18 Reasons: Beginning Cheesemaking: Feta, Fromage Blanc, Creme Fraiche
October 15, 2019 @ 6:00 pm - 9:30 pm
A hands-on cheesemaking course, with snacks and accompaniments to round out a light meal served with wine and beer.
Feta, fromage blanc, and creme fraiche are three of the most delicious things in the dairy case, and they’re also some of the easiest to make! In this beginning class, cheesemaker teacher Kirstin Jackson will teach you how to master the trio so you can make them in your own kitchen. You’ll learn about milk types, where to buy supplies, cheesemaking science, and taste samples. Then you work in teams to make your own feta, watch culturing demos, season and spice fromage blanc, and learn about feta brines and marinades. At the end of the class we’ll enjoy our fromage blanc and creme fraiche with light snacks, and you’ll take home your feta to finish aging.
*Plan on taking your feta home after class and babying it for at least 2 days before aging it.
Honey & cardamon and herbed fromage blancs
Baked figs with bacon, pomegranate and creme fraiche
Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.