Saturday, August 16
Chèvre Cheesemaking Class
How to make Chèvre goat cheese
Time: 10:00 am-12:00 pm
Instructor: Diane Pratt
Location: Whole Food’s Community Room (St. Francis location)
RSVP to 505-983-9706 or email: firstname.lastname@example.org
(CLASS SIZE IS LIMITED SO YOU MUST RSVP)
Learn how to make Chèvre goat cheese
In France and Italy goat cheese goes back hundreds of years and it is no less popular today. In the New World, Laura Chenel introduced her version of fresh goat cheeses to Alice Waters at Chez Panisse in Berkeley. Chèvre, the French term for goat, has come to mean mild, fresh goat cheese in the United States.
The American palette was quickly awakened to this new version of an ancient cheese and the rest was history. Thus was born a new era in cheese making in America and a very big reason in the rise of American Artisan Cheese Making.
Diane has been milking goats and making her own goat cheese for over 20 years. She now belongs to a goat tending Co-op and milks her three goats once a week. She uses the fresh raw goats milk to produce delicious chèvre, ricotta, feta and other artisan cheeses for her family and friends.
Participants in this cheesemaking class should bring a clean quart jar to take home their own bit of chèvre.
Suggested $10 donation or become a 2014 Member for $35 with free classes and potlucks.