In this class we will explore the basics of turning milk into fresh cheese and butter. You have never had really good butter until you make it yourself with fresh cream, it is incredible! After we make butter in class everyone will have a chance to sample. Jeanne will give us ideas on how to serve it to make something simple really special. Next we will make a firm farmer’s cheese (think queso blanco) as well as a soft spreadable cheese in the style of fromage blanc. Jeanne will give a variety of ideas on how to cook with and serve both cheeses. You will take home samples of the cheeses we make, as well as recipes and the skills to make a variety of styles of fresh cheeses, including mascarpone, ricotta, quark, and others.
Following her formal education in civil engineering, Jeanne Lydon joined the Peace Corps to explore her passion for new experiences and conscientious living. Trained as a teacher while in Tanzania, she returned to the US to apprentice at the Flack Family Farm in Vermont where she first learned milking and cheesemaking. Fifteen years later Jeanne now splits her finite time among her infinite pursuits on her rural Sun Prairie homestead including rearing Shetland and Tunis sheep, managing an organic hay operation, growing and wildcrafting herbs, and canning the galaxy’s best raspberry jam. Past students praise her for clear communication, enthusiasm, thorough knowledge of the subject matter, and hands-on fun.
To register, please send us an e-mail. We usually sell-out, so don’t wait to register!
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