$20-$40 per person, sliding scale

SOLD OUT. Email mollie@ruralvermont.org to get on the wait list.

Fermenting dairy products have long been a way to preserve milk. Humans have been fermenting dairy with cultures found in nature long before dry frozen, pre-packaged cultures were made. Let’s bring this tradition back! Come learn how to make your own aged cheese from raw milk on August 18th from 1-4pm at the Handspun Cow Education Homestead located in Tunbridge, VT

We will make an Alpine style hard cheese using kefir grains to culture and you can take some grains home to start your own cheese making tradition. There will be samples at the end.

Taught by Kalyn Campbell, a homesteader working to reduce her need for the industrial system by making and growing her own food and clothes. This includes all things dairy!

She has 10+ years experience milking cows and goats and making cheese with the milk both commercially and on a home scale. She hopes to encourage others to join her on this journey towards self-reliance and healthy land stewardship.

You can see more of what Kalyn does at The Handspun Cow Educational Homestead