Join me at The Rare Dairy, an organic cow-with-calf microdairy to learn about milk’s fermentation as we take each ingredient in cheese back to its roots. The small class size ensures a deep sensory immersion in the process as we make 6 fresh cheeses over 5 days of instruction and sharing of provided lunches. For more information view the Rare Dairy events page, or the sign-up form with a brochure linked to here.