Cheesemaking & Fermentation Weekend
Two workshops, one immersive weekend experience.
This event has been postponed due to the recent disaster in Western North Carolina. Current registrants will be contacted about next steps.
About the Weekend Workshops
Join Soirée-Leone to explore how fermented foods are essential to our health and wellness, personally and community-wide. These workshops will help you integrate these skills into your everyday life with a deeper knowledge of the process and ingredients.
Cheesemaking
The art, process, and culture of home-scale cheesemaking. We will use cow’s milk to make feta cheese and learn about making cream cheese and sour cream using the same simple ingredients and methods. We will explore the tools and equipment for home-scale cheesemaking, selecting and preparing milk for cheesemaking, using commercial and natural cultures and coagulants, and aging homemade cheeses without a cheese cave. We will discuss how time, temperature, and curd treatment influence the final cheese. We will enjoy homemade cheese and rosemary flatbread during the snack break. You will take home a small feta cheese to finish and enjoy!
Fermentation
Fermentation is practiced worldwide to preserve food, make food delicious and nutritious, and create compelling flavors and textures. We will explore various vegetable fermentation techniques, including dry salting, brining, perpetual brines, pastes, and using scraps, brines, lees, and other bounties to minimize waste. Learn what makes fermented foods safe and how to incorporate fermented foods into your life. This workshop is hands-on! Local cabbages (and other local bounties) are provided to make sauerkraut to take home and ferment! Fermented snacks—including a fresh batch of kimchi that we will make together. Please bring a bowl, cutting board, knife, and quart jar!
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Saturday: Introduction to Cheesemaking
TBD
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Sunday: Introduction to Vegetable Fermentation
TBD
More to Explore
Reserve Recommended Books for Pick-up at the Workshop
As a corollary to this in-depth exploration of cheesemaking and fermentation, we are excited to offer a special book sale before this event, with 20% retail price discounts.
Want to dive headlong into cheesemaking? Reserve David Asher’s new book, Milk Into Cheese, with gorgeous photography throughout.
Fermentation to the max? Reserve the must-have for all fermenters, Sandor Kat’s Wild Fermentation.
Meet the Instructor
Further Information
Got Questions?
Please contact Megan Krintz if you want to learn more about this workshop series or have any questions.
OGS is an equal-opportunity organization.