Join cheesemaker Kristen Allan for a comprehensive workshop on creating four distinct cheeses from scratch: feta (including marinated Persian feta), halloumi, mascarpone, and traditional whey ricotta. Delve into the journey of milk; from soil health to seasonal variations and learn how to select the finest local milk for cheesemaking. Participants will enjoy a seasonal lunch featuring dishes like Greek salad with homemade feta and halloumi with pickled quince. All attendees will take home the cheeses they make, along with recipes and tips for using leftover whey.