French Artisan Cheesemaking Workshop
October 8 @ 1:30 pm - 4:00 pm$64.00
Take a dive into the world of French fromage, where goats outnumber cows, cheese has real flavor, and mold is our friend. This will be a hands-on demonstration of how to make four styles of classic French cheeses: chevre, camembert, bouchon, and Roquefort. We will discuss the origins, history, and culture of these cheeses, from high mountains to deep caves. We will, of course, be tasting them as well and even trying out some of their classic presentations.
About the Instructor
Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. He is currently Head Cheesemaker at Terrell Creek Farm, and his wares recently won Best in Show at the Missouri State Fair.