I very much reget to announce that tonight’s sold-out cheese-making workshop with Kate Willison has had to be cancelled/postponed due to an unforeseen milk issue. I’m very sorry about the last-minute notice.
I am working with Kate to try and find a solution and possibly reschedule the workshop for next Monday, Feb 18. We are awaiting confirmation on this, and I will follow up with all of you ASAP.
For those of you who would not be able to attend next week, or in the event that we are not able to reschedule it, I’ll gladly offer a refund via PayPal, or you are welcome to use your credit with The Dep towards any other upcoming Workshop or Supper Club that interests you.
Again, I’m very sorry for the inconvenience. Please contact me if you have any questions, or if there is anything I can do.
Learn how to make chèvre and whey-based ricotta at home in this fun and engaging hands-on workshop. Together with cheesemaker Kate Willison, participants will learn basic cheesemaking concepts (ingredients, equipment, processes), receive information on additional resources, and sample some delicious cheese. There is also a great opportunities to ask questions on fresh (and other) cheeses, milk, and the ruminants that produce it. We will be working with local goat’s milk from Crosswind Farm (Keene, ON).
Participants will take home a small sample (approximately 100 grams) in addition to what we sample in class.
Kate Willison completed the Cheesemaking Certificate Program and advanced coursework at the Vermont Institute for Artisan Cheese in the fall of 2012. She has several months of cheesemaking experience in Canada, the US and France. In addition to her involvement with local food through farming and advocacy, she taught ESL for four years and has led workshops on diverse topics. She is currently working on starting her own small-scale farmstead goat dairy.
This event is SOLD OUT – Congrats Kate!