Learn the art of cheese making from Jean Koons, from Kennebec Cheesery in this evening workshop!
Join us for a delicious, scientific, hands-on adventure into the science of cheese making! Participants will explore how chemistry transforms milk into curds and whey, discovering the roles of acids, enzymes, and bacteria in this age-old process. Working together, we’ll heat, mix, and strain to create a simple, fresh cheese you can taste and take home. Along the way, you’ll learn about fermentation, food safety, and the fascinating microbiology behind dairy products. Perfect for curious food lovers, budding scientists, and anyone who enjoys learning (and snacking!) in good company. Attendees participate in making both goat and cow milk ricotta and queso rexo (buttermilk cheese) and be able to create this process with tools they can later borrow from our Library of Things.
This program is made possible by Curtis Memorial Library’s Cornerstones of Science Fund and Maine Organic Farmers and Gardeners Association MOFGA.Â