Mozzarella and Ricotta Class at UMO June 11

Mozzarella and Ricotta

Appleton Creamery-Capercaillie Consutling’s next class is scheduled for Tuesday, June 11, 10-3, at UMO.
This will be a one-day, hands-on workshop to learn the basics of cheesemaking using household equipment/utensils, as we will be making two cheeses: a quick mozzarella and ricotta cheese. Please wear comfortable shoes, clean non-shedding clothes and bring an apron, if possible. Feel free to wear a hat or head bandana and tie back long hair. Hairnets will be available. Bring your lunch and a cooler with gel packs to transport your cheese home. Tea and coffee will be available.

Cost: $85/per person

When: Tuesday, June 11, 2024

Time: 10:00 a.m.-3:00 p.m.

Location: Commercial Kitchen, Hitchner Hall, UMaine Campus, Orono, Maine 04469 (https://umaine.edu/blog/buildings/hitchner-hall/)
Parking is available behind Hitchner Hall and temporary parking permits are available upon arrival.

Instructor: Caitlin Hunter, Capercaillie Consulting (former owner of Appleton Creamery)

Co-instructors: Beth Calder, Ph.D., UMaine Extension Food Science Specialist and Rob Dumas, UMaine Food Science Innovation Coordinator and Facility Manager

The maximum number of participants is 10 and the minimum number needed to hold the class is 6. If we do not meet our minimum number of registrants, we may have to cancel or reschedule this workshop due to low registration. The registration deadline is Friday, June 7, 2024.

Questions? Please contact Beth Calder at 207.581.2791 or beth.calder@maine.edu