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Cheese-Making
We will begin with talk about what is milk, why does milk happen, and what makes cheese happen out of milk. Then we will make fresh cheese products that will be ready to eat within a day or two, like yogurt and ricotta. We will also make farmstead cheese, for aging and eating after a week or more. Along the way, we learn about milk production in the larger economy and ecology. Excursion to a local cheese factory from the 1920's and the neighborhood milking farm.
