Hi friends,
I’m excited to invite you to something a little different this summer!
I’d love for you to meet my friend Claudia Lucero, founder of Urban Cheesecraft. Some of you may already know Claudia from her cheesemaking classes here at The Fermentation School, or from our webinars on her books One-Hour Cheese and Cooking with Whey
I met Claudia in 2015 when we were both on tour with our first books. I was touring with Fermented Vegetables (First Ed.), and she was touring with One-Hour Cheese, and this meant we were both teaching people how to enjoy preserving food through these delicious, age-old arts. We were both at The Mother Earth News Fair in Seven Springs, PA.
This was one of many regional Fairs that brought the ethos of the Mother Earth News Magazine to life—big fun for DIYers, gardeners, homesteaders, and anyone with adjacent interests. We hit it off immediately and spent the next few hours chatting about who knows what—likely goats and being first-time authors from Oregon was in the mix. Over the years, we attended many Fairs, and I can say wholeheartedly that Claudia is an excellent teacher. The Fair, as a live event, is long defunct, but our friendships are not.
Since 2009, Claudia has been helping beginners discover that making cheese at home is far more approachable than most people think. Through her books, classes, and DIY kits, she’s taught hundreds of thousands of people that you don’t need a farm, special equipment, or even raw milk to make delicious cheese in your own kitchen.
Her newest project, Cheesecraft Club, is a continuation of that mission: making home cheesemaking accessible, practical, and genuinely fun for anyone who wants to learn.
Join Claudia and me on July 22, at 8 pm ET/5 pm PT to make some cheese!
One gallon of milk, one hour, and a delicious homemade cheese you culture overnight to enjoy the next morning!
Instead of just watching a demonstration, we hope you’ll actually make the cheese right along with us. We’ll be making Fromage Blanc, a fresh, fluffy as clouds French-style cheese with a light tang that’s wonderful with fresh berries, herbs, vegetables, crostini, and your favorite chilled summer beverage.
Fromage Blanc, or chèvre if you use goat’s milk, is a great first cultured cheese because it takes just 24 hours of mostly passive time and introduces skills used in more advanced cheesemaking.
We’re calling this live workshop a summer camp because it’s meant to be hands-on and relaxed (and because fromage blanc makes an excellent summer picnic or brunch cheese 😋). Reserve your free spot you will receive the supplies and equipment list so you're ready to make cheese with us! You may already have most of what you need in your kitchen!
The class will be taught live, so you’ll be able to ask Claudia your cheesemaking questions during the Q&A. This is a wonderful opportunity to spend time with her. If you can’t attend live, don’t worry; the replay will be available afterward for TFS members.
Whether this is your very first cheese or you’ve been meaning to take the next step, we’d love to have you join us.
We hope to see you at Cheesecraft Summer Camp!
Cheers,
Kirsten
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