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“FreshAir” Cheesemaking: Direct Acidification Cheeses: Ricotta, Quick Mozzarella and Friends!

October 3 @ 9:00 am - 12:00 pm

Carolina Curd presents “FreshAir” Cheesemaking – Direct Acidification Cheeses: Ricotta, Quick Mozzarella and Friends! In Direct Acidification Cheeses (DAC), participants learn how to make ricotta, quick mozzarella and a few other fresh cheeses with simple ingredients. The method of direct acidification is learned and will be used to make the ricotta, a related cheese called ricotta salata, the popular Latin cheese called quesco blanco and paneer. Participants get hands on experience making and stretching a quick mozzarella, also made with direct acidification. Imagine your next lasagna made with homemade cheese! “FreshAir” Cheesemaking classes are being taught at a spacious, OUTSIDE location in response to the COVID-19 pandemic. Participants will be required to adhere to Carolina Curd’s Program Participation Guidelines to help prevent the spread of COVID-19. (max participants: 4) Course Length: approximately 3 hours


October 3
9:00 am - 12:00 pm
Event Category:


Ox Creek Community Center
360 Ox Creek Rd
Weaverville, NC 28787 United States
(828) 372-2582