Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Brie. In this class, you’ll learn how to make the French classic (with a twist - double creme!). I’ll lead you in inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form. You’ll take your little cheese home, and over the next month watch it grow fluffy and white as you care for it.

Note: If the class is sold out, please click here to be placed on the waiting list. We'll notify you if any spots open up.