May 26: Cheesemaking: Feta Cheese, Cream Cheese & Sour Cream with Soirée-Leone
We will use local milk to make a feta cheese and we will learn about making cream cheese and sour cream using simple ingredients and methods. We will explore the tools and equipment for home-scale cheesemaking, selecting and preparing milk for cheesemaking, aging homemade cheeses without a cheese cave, and learn how time, temperature, and curd treatment influence the final cheese. Enjoy homemade cheese and rosemary flatbread during the snack break.
And take home a feta cheese to finish and enjoy!
The workshop will take place on May 26, 12:30-5:30pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of different cheeses.
This is a small workshop with some hands on participation. Limited to 15 participants.
Who is Soirée-Leone?
Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband left their urban homestead and moved to Tennessee.
Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.