Fresh Goat Cheese-Making Hands-On Workshop - Cancelled

If you wonder what making cheese have to do with health -- or if you think cheese is bad for you -- you may look into the research available through the Weston A. Price Foundation and their followers. What it comes down to, is that whether you are a vegetarian or eat meat etc., the most important question is whether you eat REAL, unadulterated, unprocessed, organic food. No, those soy burgers are no better for you than the pasteurized cheese or factory lot beef at McDonald's.

Anyway, just in time to get the skills needed to provide guests with yummy, nourishing goodness at your holiday feasts, in this workshop led by herbalist and homesteader Amy Bousman, we will gather to make 3 delicious fresh cheeses from raw goat's milk: feta, chevre, and mozzarella. Mingling will follow with cracker-cheese tastings and a bit o' wine sipping ; ) (they do go hand in hand, right!?).

Each cheese is surprisingly simple to make, with only a few inexpensive supplies needed to carry on the artisinal cheese-making tradition in the comfort of your own kitchen. Raw milk (although far superiour to pasturized milk) is not a requirement for these methods of cheese-making.

Amy has abundant experience with cheese-making, and she has sold her cheese through a CSA and on an individual basis.

The $25/person includes a handout of recipes and notes, and it is guaranteed to be a good time and delicious!

RSVP required ASAP, please.