Bloomy Rind Soft Cheeses

Learn how to make bloomy rind cheeses!

Taught by Sheila Flanagan and Sal Speights, both internationally awarded cheesemakers, known for creative semi-aged cheeses, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures, rennets, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses, age, and inoculate them and how to add variations to their cheese.

Special note: Students will check in at Adirondack Folk School and the travel to Nettle Meadow‘s Tasting Room at 1256 Lake Ave in Lake Luzerne, NY.

For more Adirondack Folk School classes you can take, click here.