Fresh Cheesemaking with Botanical Flavors

Fresh cheese is one of the most approachable and rewarding things to make at home. In Sonoma County’s rich dairy landscape, these simple cheeses have long been a staple—equally at home in everyday meals and on a shared table.

In this hands-on workshop, you’ll learn how to make fresh cheeses from cow, goat or sheep milk, while exploring how herbs, flowers, and citrus can shape flavor in simple, elegant ways. We’ll cover the essential techniques behind fresh cheesemaking so you can confidently recreate them in your own kitchen.

In this workshop you’ll:

• Learn the fundamentals of fresh cheesemaking using cow and goat milk
• Understand key concepts in cheesemaking, including acidity, texture, and food safety
• Make goat milk chèvre with edible flowers and with rosemary and honey
• Prepare fresh ricotta with Meyer lemon
• Explore how to incorporate herbs, flowers, and other botanicals into your cheeses

You’ll work alongside instructor Willow Summer, a Sonoma County farmer and educator, whose approach connects practical kitchen skills with a deeper understanding of ingredients and process.

You’ll leave with recipes, techniques, and the confidence to begin making fresh cheese at home.

No prior cheesemaking experience required.