Hole In The Wall


The Art of Natural Cheesemaking



The class will begin with a lesson on dairy fermentation, focusing on the making of kefir,  yogurt, yogurt cheese, creme fraiche, and cultured butter. Following the introductory session, David will focus on rennet cheeses, making fresh cheese curd, and exploring the different forms that this basic cheese can take including Camembert, Limburger, Feta and Mozzarella.