Learn to make one or two semi-hard and hard cheeses including a Gouda. Discover the steps involved in making almost all hard cheeses – from adding starter culture to aging – and we’ll delve into the chemistry behind making quality cheeses. We’ll discuss sources of cheesemaking equipment, starter cultures, rennet, cheese presses, etc. with an emphasis on simple, low-tech solutions.
This RCC Community Education class meets at the RCC Redwood Campus cafeteria in Grants Pass. Open to ages 13 and up. Instructor: Mark Solomon.