Go loco for homemade queso blanco and crumbly queso fresco. These Latin-style cheeses are known for their creamy freshness and beautiful simplicity, which truly lets the milk sing. Often made at home or in microbatches throughout Central and South America, they are surprisingly hard to find in small-batch form in the United States. Learn how to make your own in this hands-on class with The San Francisco Milk Maid. The class includes a take-home kit with lipase enzymes, rennet, a cheese form, and recipes, so you can get started making your own quesos 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 email@example.com for details.
This class is part two of a three-part cheese series. Sign up for Part 3 (Chevre) on April 25.
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 »