Cheesemaking: Basic Cheeses

In this 4-hour, Saturday workshop you’ll learn the basics of making fresh cheeses from cheesemaking instructor and cookbook author Mary Karlin. We’ll sample cheeses that have been made ahead, and discuss style and flavor. You’ll work in teams to make four cheeses: panir, ricotta, mascarpone, and chevre. Each team will divide what you’ve made in class to take home to share with your loved ones, if the cheese makes it that far.