Workshop participants will learn the process of making fresh cheese as they get hands-on experience with washed and stretched curd. On the agenda are making, and tasting, mozzarella, and queso fresco, a soft, un-aged cheese that is often flavored with interesting ingredients such as lemon and pepper.
The workshop will be held at the OSU Extension Service, 631 Alder Street in Myrtle Point. Cost is $15. Cheese samples will be served, but no lunch. Participants may wish to bring a sack lunch. Preregistration is recommended by calling the Extension office at 541-572-5263, ext. 292.