Fresh Cheeses: Fromage Blanc, Cream Cheese, Crème Fraiche With Barbara Jenness

In this class we will concentrate on cheeses that are easily made in your home kitchen, including cream cheese, crème fraiche, and others. Fresh cheeses require no special tools or aging. Students will learn how to make and taste these cheeses, and how to use them in home cooking. Vegetarian, gluten-free.
Barbara is a retired cheese-maker who just relocated to our town. She is a member of the American Cheese Society and the California Cheese Guild. Barbara owned and ran an award-winning creamery in Michigan and has taught cheese-making at Michigan State University, among other places. She earned her Master Cheese-making Certificate from the University of Vermont.

Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. Only 10 students per class, so sign up early. $30 for BriarPatch owners, $35 for non-owners. Sign up online or with Hilary, 272-5333 x134, classes@briarpatch.coop. 48-hour cancellation deadline.