Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & crème fraîche. During class, you'll enjoy a light sampling of wine as you explore the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey. Each mini-group of students starts with their own milk and finesses it over the course of the class into tangy, versatile feta. While the feta microbes begin doing their work, we'll whip up some ricotta, so quick and dreamy you'll never buy ricotta from the store again. Next up we'll talk about the interesting chemistry behind making the best damned yogurt you've ever had - complete with a tasting. Yes, there is more to it than heating milk and adding culture. Finally, we'll show you how to whip up an easy and decadent crème fraîche to turn any dish into a gourmet delicacy. In case you were worried about going hungry, we'll be sampling cheese all along the way. This workshop is taught by Nicole Easterday, the founder of FARMcurious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format. Attendees will leave Cheesemaking 101 with: A small jar of crème fraîche to finish aging at home. A small cup of feta curds to finish aging. A new appreciation for the magic that is cheese Confidence and knowledge to reproduce the same results at home. Handouts including recipes, frequently asked questions, and resources. Delicious, versatile whey we produce while making the cheese (don't worry, we'll explain how to use it - you can't wait, check out this blog post). Ideas for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!