Discover the history, complexity, and diversity of cheese. Students will learn about the contemporary artisanal cheese movement in the US and worldwide. We will discuss the basics of the cheese making process, as well as how cheese is aged (a process called affinage) and what factors determine a cheese's terroir-- much like a fine wine. We will talk about different styles of cheese, what they pair well with, and how to determine quality and best techniques for storage. A cheese tasting will complement the conversation and give students a tangible (and edible) experience to pair with their new knowledge.
TUITION: $45 + FEES: $10
About the faculty:
Sarah Wiederkehr is the cheese maker at Winter Hill Farm in Freeport, ME which she manages with her husband Steve Burger. She received a BS in Horticulture and Agronomy from the University of New Hampshire, and became Stanford University's first farm educator, teaching courses in sustainable food systems and organic farming while managing a small farm. Sarah's graduate degrees are from University of California, Davis, in International Agriculture Development and Integrated Pest Management. While Sarah's first love has always been plants, she also enjoys raising poultry, experimenting with cheese making and managing the farmers' market.