Would you like to learn how liquid milk is made into fresh and flavorful cheeses? In this hands-on class you will learn the art and science of home cheesemaking from a professional cheesemaker on a working dairy farm. We will be learning all about the four basic ingredients that are used to create the incredible diversity of cheeses we know and love.  Throughout the day we will be learning to make seven different styles of fresh cheeses, we will tour the barn and visit the goats, and we will end our day by creating a beautiful cheese board that includes the many cheeses we have created as well as a tasting of all the cheeses we produce here at Mountain Lodge Farm. 
      We'll be exploring heat and acid coagulation by making fresh ricotta and a pressed wheel of paneer that we will fry at the end of the day.  We will be talking about lactic fermentation while creating chevre, yogurt, and labneh, a drained yogurt cheese.  We will introduce rennet while making junket, a simple fresh curd pudding.  Lastly, we will be making cottage cheese while discussing how to cut, heat, and stir curd, which are the basics of more advanced cheesemaking.  Along the way we will be making flavored and decorative variations on several of these cheeses as well as mixing up a batch of frozen yogurt.  
      Finally, after we have eaten all the cheese we can, you can take the remainder of your creations home with you along with a detailed document of all the recipes that we covered.