Smooth, rich and decadent, bloomy-rinded cheeses like 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: 18 people
Date: Sunday, August 23
Location: This class is held at 247 Marlow Drive in Oakland (2 miles from BART but with ample parking in a safe, historic neighborhood).
Please see our cancellation policy here. Note that if the class is sold out and you purchase it on back-order, you will be added to a waiting list in case of last-minute cancellations.