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Curds and Whey: Artisanal Cheese and Bread Making with Laurel Robinson

Thursday, July 17 | 9:30am-12:30pm | $75 tuition + $35 ingredients Learn the basics of making soft and semi-soft cheeses from goat’s and cow’s milk. You will learn the science of how milk becomes cheese and the art of making and using curds and whey. Students will make chevre, feta and a Boursin-style cheese, then make bread using the whey leftover from the cheese making process. The class will culminate in a shared meal using foods created during class. Class location is Honga’s Lotus Petal, 135 E. Colorado Ave. Bring your own beverage.

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