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Queso Fresco Cheesemaking by Hobby Hill Farm

Queso fresco, is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States.

It may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables.

This is a two part class.  In part one we will make the curd and transfer the curd to the press.  In the second part we will set up a cheese press, transfer our cheese to the press and apply proper pressure.  Both parts are taught on the same day except there is a break in between to give our attendees time to ask questions, pick up supplies and have a break before setting up the press.  If you are pressing your curd at home then you will be able to leave after part one. 

Our cheese will be pressed for several hours to remove moisture. When ready we will release from the press and discuss the proper storage of the cheese. 


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