3909 Arroyo Sorrento Rd, San Diego, CA
Join Virginia Masters for the third and last of her series of cheesemaking classes.
We will be preparing blue cheese and brie, cheeses that are mold ripened. To get full advantage from this course, participants should be able to culture milk, rennet and cut curd (skills learned in the previous two classes).
We will make two reusable cheese molds that the cheeses will go home in. These cheeses will need to ripen at home for 4-5 days at room temperature to develop the characteristic outer mold. Then the cheeses will ripen in the fridge for 3 weeks before being ready to eat.
Homemade cheese is a great gift idea!
Dress comfortably and be prepared to possibly get wet with spills. We'll have a great time!
A 15% discount is offered to anyone signing up for all 3 classes. Contact us to arrange alternative payment methods.
Refunds offered if:
Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.