Fermentation Series: Cultured Milk, Cheese Curds, and More! 

Traditional foods are/were consumed throughout history before the modernization and industrialization of the food supply. These foods are not only free from additives, chemicals and many of the things we find in food today, but they were exceptionally nourishing.

This classes is a part of a series that all include lecture, demonstrations and a hands-on component. Participants will take home cultures and;/or food that we prepare in class. These classes are facilitated by Linda Conroy of Moonwise Herbs, who has been preparing traditional food in her kitchen and teaching classes on the topic for over two decades. Linda has completed an advanced Fermentation Residency program with Internationally acclaimed author and fermentation expert, Sandor Katz. Linda herself is considered an expert on preparing fermented food as well as providing information about how fermentation promotes digestive as well as overall health.

Each class includes a hands-on, make-and-take and tasting component.

Linda's cheese classes are famous for her practical knowledge, tons of experience, and delicious results! For those of us living in the Dairy Land of Wisconsin (or not!), this class will immerse you in the art and science of at-home cheese making, as well as yogurt, piima cream, and more!

For questions, please email: roxanne@wellspringinc.org

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