When we're not teaching cheesemaking classes, our beautiful Berkeley space is available for private rentals. This creative and versatile event space is ideal for private team meetings who need a lovely location for an offsite meeting to spark creativity OR booking a private team experience.Posted Tuesday, August 10, 2021 | By Nicole Easterday |
Move over gingerbread house - the Charcuterie Chalet (Fromage Cottage?) is here! It's edible, it's adorable, it's keto friendly and everyone wants one!Posted Tuesday, November 17, 2020 | By Nicole Easterday |
Fermented dill pickles are where it's but they're not easy to do and I definitely wouldn't call the a beginner ferment. Armed with a few tips and tricks we can all be making incredible, probiotic, fermented dill pickles this summer.Posted Saturday, June 20, 2020 | By Nicole Easterday |
Learn to make homemade fresh chèvre from scratch with Nicole Easterday at FARMcurious, American Cheese Society Certified Cheese Professional.
This 30 minute video is based on content from one of my most popular in-person classes and demonstrates how to make easy goat cheese using store-bought (or fresh!) milk in five easy steps.Posted Thursday, April 09, 2020 | By Nicole Easterday |
Learn to make professional-looking incredible decorated Easter eggs from old silk ties using this simple technique.Posted Monday, April 06, 2020 | By Nicole Easterday |
You've conquered your demons and made cheese- good for you!! (If you haven't yet made cheese, join one of our classes in SF & Oakland or check out our home cheesemaking kits - you won't regret it). Now you find yourself with a pound of delicious homemade cheese and three quarts of whey! What to do with all that protein-rich goodness?Posted Wednesday, April 01, 2020 | By Nicole Easterday |
To respond to our inability to teach in-person classes and demand for home DIY, skills, I'm hatching out a plan to take our classes online. Please stop in and share your thoughts in the comments!Posted Sunday, March 22, 2020 | By Nicole Easterday |