Join cheesemaking guru Mary Karlin, author of Artisan
Cheesemaking at Home and the recently released Mastering Fermentation and learn to make a cultured dairy product and 2 cheeses. In this three-hour workshop you'll work in teams to start a batch of Crème Fraiche to be finished at home, make Goat Feta from start to finish, and learn to shape and embellish herb-encrusted Brin d'Amour from curds. You'll have samples of all three to take home to loved ones, if
you don't eat it all yourself!