The Creative Connection

Saturday afternoon registration closed. Saturday morning open. Do you harbor dreams of proudly making your own ricotta, chèvre, crème fraiche, Amish cup cheese, cottage cheese, and cream cheese? After a brief introduction to cheesemaking, Janet Hurst, Homemade Cheese author, will then demonstrate how to make fresh mozzarella cheese. Afterwards, workshop participants will make their own cheese. All supplies and materials, including farm-fresh milk, will be provided. Participants will take home their finished cheese along with a recipe or eat it on the spot, served with bread and crackers. Additional supplies (kits) will be available for purchase as well as Janet’s book, Homemade Cheese. The workshop will run 90 minutes. Workshop is limited to 12 participants.