Noted farmer, butcher, author and PCG Member Meredith Leigh teams up with Bull City Farm’s Samantha Gasson for a two-day cheese and charcuterie workshop, where they will will explore fermentation and flavor from the angles of both cured meats and delicious cheeses.
Sam will take participants through the basics of home cheesemaking, including milk quality, bacterial cultures, coagulants, and various techniques for production of quality cheese in the home kitchen. Meredith will teach you to develop artisan meat products, from developing your own sausage recipes to producing dry-cured delicacies and hard salamis.
Participants will get hands on experience in as much of the process as they desire, and students will be encouraged to create and invent. You will leave ready to confidently and safely preserve foods using pure ingredients and ethical processing, and you will feel inspired to experiment and evolve your own practice.
Cost includes light breakfast and lunch on each day of class, and a shared feast at the end of the event. You will go home with meat, cheese, new knowledge, and new friends.
April 6-7 / 9am-4pm each day
Cost: $250.00/person
[themify_button style=”xlarge” color=”#E2E71F” text=”#000″ link=”http://www.mereleighfood.com/books/cheese-charcuterie-workshop” target=”_blank” ]Reserve your spot now![/themify_button]
Noted farmer, butcher, author and PCG Member Meredith Leigh teams up with Bull City Farm’s Samantha Gasson for a two-day cheese and charcuterie workshop, where they will will explore fermentation and flavor from the angles of both cured meats and delicious cheeses.
Sam will take participants through the basics of home cheesemaking, including milk quality, bacterial cultures, coagulants, and various techniques for production of quality cheese in the home kitchen. Meredith will teach you to develop artisan meat products, from developing your own sausage recipes to producing dry-cured delicacies and hard salamis.
Participants will get hands on experience in as much of the process as they desire, and students will be encouraged to create and invent. You will leave ready to confidently and safely preserve foods using pure ingredients and ethical processing, and you will feel inspired to experiment and evolve your own practice.
Cost includes light breakfast and lunch on each day of class, and a shared feast at the end of the event. You will go home with meat, cheese, new knowledge, and new friends.
April 6-7 / 9am-4pm each day
Cost: $250.00/person
[themify_button style=”xlarge” color=”#E2E71F” text=”#000″ link=”http://www.mereleighfood.com/books/cheese-charcuterie-workshop” target=”_blank” ]Reserve your spot now![/themify_button]
Details
Venue
Rougemont, NC 28730 United States + Google Map