Cheese class coming to Cibolo

Wild cooking returns to Herff Farm with the Cibolo on July 30!

Nature provides all sorts of exciting flavors unmatched by the tiny produce sections of grocery stores … if you know what you are doing. To help you expand your “natural” skills in the kitchen, join me for a class on the ancient art of cheese-making on Saturday, July 30.

This will be a rennet-free cheese that can be easily made from either cow or goat milk and a few common household ingredients … plus the addition of wild plants. The process is quick and easy but guaranteed to impress friends and family when you place a homemade cheese ball on the table in front of them. Since rennet isn’t used for this, the resulting cheese isn’t melty-gooey but more like ricotta.