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This Meetup is cancelled

Cheesemaking 101c: Ripened Cheeses

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  • Seabreeze Organic Farm

    3909 Arroyo Sorrento Rd, San Diego, CA (map)

    32.926522 -117.230883

  • Price: $65.00 /per person

    Refund policy

  • 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.

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  • Virginia M.

    On December 8th we will change up the format a little. We are going to build on what you have learned and make a bunch of cheeses for gift giving. We will make mozzarella balls in EVVO, Brie in croute, chèvre rolled in herbs and spices. Packaging and decorations provided. Newbies-don't worry. We will help you every step of the way. Everyone goes home with some nice gifts for the holiday season. Or serve the cheeses at a holiday party. Happy Holidays.

    1 · November 14, 2012

    • Erin

      This sounds fantastic!

      November 16, 2012


Your organizer's refund policy for Cheesemaking 101c: Ripened Cheeses

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