Public Class: Get Off Your Tuffet and Get Into the Whey!

Thank you to all who registered!  Class is SOLD OUT. 

Master Food Preservers of Orange County Present a Public Class
An Introduction to Artisan Cheesemaking
March 3, 2026        Beginning at 1:30 pm

Join the Master Food Preservers of Orange County on March 3, 2026 and learn how to turn milk into fresh, flavorful cheese using simple tools and time-tested techniques. In this hands-on workshop, you’ll learn how to make:

• Ricotta cheese – a fresh Italian cheese
• Queso Fresco - a Mexican cheese with a fresh, milky, salty and sour taste.

Step into the time-honored craft of cheesemaking in this class designed for food lovers and anyone who appreciates a good transformation story. You’ll turn milk into cheese, understand the process, and leave with 2 jars of something delicious you made yourself. The class starts at 1:30pm and lasts about 2-1/2 to 3 hours. There will be 1 workshop offered. The class is limited to the first 20 registrants. Register and pay online by March 1, 2026 and bring a printed or digital copy of your confirmation proof-of-payment email to class.

Explore your curd-iosity and let’s get cheesy! No experience needed. No spiders involved.

Closed-toe shoes are required. If you have long hair, please tie it back for this class. Please bring an apron from home. If you cannot bring an apron, please select the $5 cleaning fee for a loaner apron. All ingredients and kitchen tools will be provided at the class.

Cancellation Policy: No refunds two weeks prior to workshop, as materials will have been purchased.

Location:  
South Coast Research & Extension Center  
7601 Irvine Blvd., Irvine, CA 92618

Questions?Contact us at:uccemfp@ucdavis.edu