Silene DeCiucies will teach Cheesemaking on June 29. Silene is a dairy enthusiast and one of our farm business planners at the Center for an Agricultural Economy. She will lead this workshop in making a fresh lactic cheese with materials that you might have lying around at home: raw milk, natural cultures, and a little bit of farm-made rennet. Think chevre, but with cow milk; this cheese can be eaten fresh, rolled in herbs, or aged for a few weeks depending on your preference. Bring your home cheesemaking questions and conversation; Silene has been making cheese at home scale for 8 years and loves to talk cheese and dairy!

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