Learn the fundamentals of artisanal cheesemaking in this demonstration-style workshop designed to give you the foundation needed to make a variety of fermented dairy products at home. We’ll cover basic equipment, recipes, resources, types of milk, and touch on a bit of science behind the craft. Please note all recipes will be made with cow’s milk.
Sample Menu: Cultured Butter, Chèvre, Ricotta, Yogurt (please note items may change based on seasonality and availability)
Cost: $60, includes materials.
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Instructor:
Katelyn Toppel, Growing Gardens: Katelyn is a long-time foodie, animal lover, and Colorado native. Katelyn‘s background is in the organic food industry, where she worked on all levels of food production from service to sales to distribution for over a decade. Once she learned about the concepts of regenerative agriculture and holistic land management, she knew she wanted to get involved. Her mission became connecting people to unadulterated whole foods, straight from the source. In 2020 Katelyn left her desk job and landed at Growing Gardens (then Mountain Flower Goat Dairy) as a part-time milking hand, and was immediately hooked! Two years later, as Herd Manager at the Growing Gardens Goat Dairy, Katelyn hopes to educate the public on humane animal husbandry and land regeneration. She is passionate about teaching others about the ways that we can work successfully with animals and the land in reverent, healing, and always entertaining partnership! Outside of her work with Growing Gardens, Katelyn loves to play with food in the kitchen. You can reliably find her cooking, baking, fermenting, dehydrating, cheese-making, soap-making and otherwise preserving the harvest of the season! She loves getting outdoors, reading, and spending quality time with her partner and two sweet cats.