Learn to Make Cheese at Home with Carol Lake

Carol Lake of Simple Cheese Making and

Alina Lawrence of Olivette

Present a Cheese Making Class

Monday, March 23rd
6:00-8:30 pm
$60 per person*

RSVP online

Olivette Darien
1084 Post Road
Darien, CT 06820

Carol Lake, an organic dairy farmer and environmeltal educator is the founder of Eco Farm on Wheels in Ridgefield, CT
Carol Lake is an organic farmer and educator in Ridgefield, CT.

In this class, you will learn to make a remarkably simple and tasty yogurt cheese called labneh; a quick, easy and economical farmhouse ricotta; and a delicious lemon and honey dessert cheese that is great for stuffing French toast or filling crepes. Learn all about raw vs. pasteurized milk, the type of equipment you will need, the best ingredients to use, where to buy the best ingredients, and how to safely make, season and store your own homemade, artisan cheese.

Farmhouse ricotta. Photo c/o Carol Lake.
Farmhouse ricotta. Photo c/o Carol Lake.

*Price includes a welcome glass of sparkling wine, all materials for the class, three cheese making demos and the following tastings: ricotta over croccantini with aged balsamic drizzle, labneh with garlic olive oil and herbs over crostini, and dessert cheese topped with organic fig marmalade.

A lifelong artist, organic farmer, and cheese maker for over twenty years, Carol Lake is a passionate educator that uses her art, farming, and cheese making to encourage others to see the beauty of the natural world around them. Carol will teach you just how simple and cost effective it is to eat delicious, homemade artisan cheese.

“Basic, simple foods are what we have thrived on as a species for hundreds of generations”, she says. “It’s time to bring back that instinctual knowledge of simple things, like how to make cheese from good, fresh milk and other pronounceable ingredients.”

olivettelogoAlina Lawrence is an olive oil educator, speaker, consultant and owner of Olivette, a boutique olive oil tasting rooms in Darien and Westport. Alina received her training and certification in olive oil sensory analysis from the National Organization of Olive Oil Tasters (ONAOO) in Imperia, Italy and The Robert Mondavi Institute at the University of California at Davis. Alina grew up in Europe and credits years spent in her grandmother’s kitchen, where she learned to make traditional foods from scratch, as the foundation of her love of food made with high-quality, artisan and locally sourced ingredients.

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