Kefiretta Raw Sheep’s Milk Cheesemaking Class at Cate Hill Orchard

Sunday, August 20th

1:00pm - 4:00pm

Greensboro

$30 - $45 (Sliding Scale)

Registration Required

Join us in making an incredibly versatile and simple hard sheep’s milk cheese that farmer Maria Schumann calls "kefiretta".  Based on a traditional corsican basket tomme, this cheese is made with kefir starter, and can be eaten fresh, aged, or made into mozzarella.

Maria Schumann is an award winning cheesemaker  who, after 8 years of running a small commercial farmstead sheep dairy, quit the dairy business, and is milking just a few sheep for her family's coffee, yogurt , and cheese needs.