In the dining room slicing up cheese, a few days old, to brine up into feta and more…

Chunks of young cheese go into these quart jars where they prepare to be flooded!

The three final jars, from left to right cheese is being preserved in and with —

Olive Oil, with some sea salt and dill coating the chunks.

In the middle, a simple 5% salt brine will lead these chunks down the road to Feta. In one or two weeks the complex flavors will have developed.

And on the right, in red wine with a little lavender.

Three delicious and beautiful ways of preserving. The cheese, the same until now, goes its separate ways.

These cheeses are for an upcoming event, A Day of Fermentation and Slow Living, on September 27. Two unique 90 minute fermentation workshops (many to choose from including Cheesemaking!), artisanal snacks and drinks all day, and a farm to table feast of a luncheon.

— Find out more and Register at Fermenterie.com —