Join the San Francisco Milk Maid for a class on transforming goat’s milk into either a crumbly, fresh chevre or a step beyond that. We can transform the same recipe into your very own fuzzy, ripened goat cheese. We’ll cover basic steps of cheesemaking, essential equipment and where to find a special ‘rind ripening’ fungus called Geotrichum. Learn which milk to buy and how to best age your fresh cheese puck into a fragrant finale.
Tickets can be purchase at Buy tickets for Make Goat’s Milk Cheese At The Cheese Board.