It’s spring, and the nanny goats are kidding, which means it’s goat milk season. Why not turn some of that delicious milk into crumbly, creamy goat cheese? Learn the world’s easiest recipe for making chevre at this hands-on class with The San Francisco Milk Maid. You’ll find out how to season chevre with a variety of seasonings, and how to make delicious ripened cheeses with soft, fuzzy exteriors by adding mold spores to milk. All participants will leave class with a homemade cheese and ingredients and recipes to make more chevre at home.
This event is co-hosted by Urban Kitchen SF and CUESA. It will take place at the Ferry Building in the outdoor CUESA kitchen in the south arcade. The cost is $49. Sliding scale pricing available; email firstname.lastname@example.org for details.
This class is part three of a three-part cheese series. Sign up for Part 2 (Latin Cheeses) on March 7.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »