Join us for a hands-on experience in making a variety of cheeses, some using common kitchen equipment. We will begin by making feta using local goat's milk, when available. (When goat's milk is not available, students will learn how to make feta with cow's milk, adding an enzyme which makes the cheese taste like goat's milk feta.) From there, students will make Monterey Jack and ricotta using cow's milk. Also, they will learn how to use whey in cooking. In the "down time" of the cheese process, students will make butter and sample cheeses with some apples and crackers. Lastly, students will learn how to make chevre. At the end of the course, students will take home feta, ricotta and chevre. Along with these cheeses, students will also receive butter muslin, mesophilic and chevre starters for making cheese and all the recipes. Materials fee of $20.00 is payable to the instructor at first class.