February 22, 2013
Smooth, rich and decadent, camembert and brie delight the senses in a way that few other cheeses do – and you can make your own at home! FARMcurious brings the spectacular San Francisco Milk Maid back to show us a whirlwind introduction to home cheesemaking with a focus on bloomy-rinded cheese. We’ll inoculate milk with a culture then proceed through ripening, churning and draining the curds. We’ll cover aging conditions, breathable wrappings, vegetable ash, ripeness and more in this fun, one-of-a-kind class.
We’ll start with a vat of warm milk and wind our way over the course of three hours to something creamy and delicious. We’ll do plenty of sampling, of course, to make sure you know what you’re looking for in a magnificent chunk of bloomy-rinded cheese.
Each participant takes home a freshly made baby brie wheel to age along with instructions to do it all again on your own. This class is an excellent introduction to cheesemaking or, even better, a ‘next step’ for those who’ve already made yogurt, ricotta, mozzarella or chevre.
Ticket price includes instruction, tastings, recipes and edible homework.
Supplies Required: Nothing is required but feel free to bring your own snacks and beverages if you like.
Limit: 15 people
Location: Location: This class is held at 3543 18th Street in the Mission neighborhood of San Francisco. It’s accessible by Muni and BART, but parking will take extreme patience and fortitude.
Cancellation Policy: Because our classes do tend to sell out we ask that you please give notice 48 hours advance if you are for some reason unable to make it to this class. With a 48-hour notice we will try to fill your spot. Because we buy supplies such as milk and other ingredients in advance, this class is non-refundable. However, we will reach out to you if we have short-notice cancellations in future classes that you may be able to join.