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Come join internationally recognized foraging instructor and author, Mark “Merriwether” Vorderbruggen, Ph.D. chemist & herbalist for a hands-on cooking class! Students will learn how to make farmer’s cheese infused with edible wild plants. The resulting cheese is semi-soft and is ideal for being used as a spread on crackers, stuffed into ravioli, mixing into salads, or spread across a bagel. This is a non-melting cheese so it’s not for pizza, fondue, or other recipes that require gooey cheeses.
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