Our introduction to cheese making covers a broad range of useful and anecdotal information on the centuries-old tradition of cheese making. Our instructor, Wil Edwards, will present a “linear learning” approach. We will discuss the historical and cultural underpinnings of cheese making and focus on the source of all our cheese: lactating animals! Get ready discuss milk fermentation, cheese styles, rind development and aging techniques. Our program will conclude with a rockin’-good tasting to compliment the class’s curriculum.
Photo by Wil Edwards
Wil Edwards has worked at Harley Farms, Culture Magazine, Guffanti Formaggi, Mystery Bay Farm, Kate Hill’s Kitchen-in-Camont, Cheese School of San Francisco, and Andante Dairy. He donates a percentage of his proceeds to organizations that feed people, “Putting money where the mouths are”.
