Description
Join professional cheese and buttermaker Meghan McKenna as she teaches you how to make fresh cheese! Learn to master simple but elegant soft cheeses in your home kitchen. In this class professional cheesemaker, Meghan McKenna, will guide you through homemade whole milk ricotta cheese and its pressed cousin, Paneer. We will also explore the world of Lactic-set cheese with Fromage Blanc/Chevre. You will learn to make these cheese twins and how they are the launching point for French soft-ripened classics like Valencay and Bucheron. You will take home your handmade cheese, recipes and confidence to make these cheeses on your own.
Next cheese making class is June 28th 10am-12:30pm.
Meghan McKenna is a professional cheese and buttermaker. She has completed cheesemaking and food safety courses at OSU, WSU, Cal Poly and through the American Cheese Society and Food Safety Preventive Controls Alliance. Meghan has created many fresh pasteurized cheeses, bloomy rinds, washed-rind and raw-aged, natural-rind cheeses in addition to other fermented dairy products. She also most recently made award-winning cheese and butter at Cherry Valley Dairy in Duvall. Meghan owns and operates her own sheep creamery, Woolley Cheese Co., in the Skagit Valley.
Check Out Meghan’s Instagram: @cheesemakermeghan
Seattle Times profile on Meghan Mckenna
