Join cheesemaker and educator Cedar Waxwing in learning how to make traditional goat milk feta. This class focuses on the acidification, and brine preservation required to make this timeless Mediterranean staple.
Cedar brings over a decade of specialized expertise to the demo kitchen. As a recently retired professor from Central New Mexico Community College (CNM), this workshop is a rare opportunity to learn from a local expert who breaks down complex dairy science into accessible, delicious steps.
What You'll Learn:
Explore the biochemical role of fresh goat milk in feta production, its unique fat and protein structures, and how it differs from cow milk in curd handling and flavor development.
Master precise temperature, timing, and pH control during curd handling to consistently produce exceptional cheese.
Learn professional methods for dry-salting and constructing long-term storage brines, as well as techniques for troubleshooting soft vs. crumbly textures at home.
Authentic feta relies on deliberate draining, pressing, and brining to develop its signature texture and shelf life:
Session 1 (Saturday, Aug 29 | 10:00 AM – 1:30 PM): Warm-up, inoculation, curd development, cutting, and mold filling.
Session 2 (Sunday, Aug 30 | 10:00 AM – 12:00 PM): Unmolding, block slicing, dry-salting, and mastering brine ratios.
This workshop is perfect for:
Home Cheesemakers looking to master lactic-style cheeses and learn the science of salt brining.
Culinary Students eager to understand how acid, salt, and milk type transform flavor profiles.
DIY Foodies wanting to gain another useful food sovereignty skill.
What to Expect:
Step-by-step guidance on goat milk pasteurization, culture activity, and controlling curd moisture.
From cutting curds to mixing precise salinity solutions, you will handle the cheese at every stage. All ingredients and specialized equipment are provided.
Sample a variety of fetas paired with complementary herbs, olives, and fresh bread.
Price: $110 per ticket (Includes both days, all ingredients, specialized equipment, and your own freshly molded feta blocks to take home and finish aging)
By the end of the weekend, you’ll head home with your own handcrafted feta and the technical confidence to recreate this historic cheese in your own kitchen.
Purchase tickets here.