This class will give an overview of home cheese making with a focus on pressed cheeses. The class will take you through the steps of making fresh cheddar cheese curds and steps in pressing and aging cheddar. Other topics will include fresh cheese, soft, semi soft and hard type cheese, milk composition, rennet, cultures, tools and equipment for home cheese making. Sean Jones has been a culinary arts instructor for 7 years at Saint Paul College. He has worked locally at the Marsh, Lucia’s, Vincent, and W.A Frost as well as in the Milwaukee and Chicago areas (most notably for Chef Paul Bartolotta) Sean has worked throughout his restaurant and education career to incorporate and spread awareness about sustainable foods and food systems.