Northern California is home to an abundance of happy cows, goats, and sheep supplying us with some of the best quality milk in the world. In this three hour course, you will learn to transform fresh, local, store bought milk into four surprisingly easy-to-make and delicious cheeses---mozzarella, burrata, ricotta, and chevre. We will make use of both cow's milk and goat's milk. While the focus will be on the specific recipes and techniques applicable to the cheeses produced in class, the general principles and practices of cheesemaking will also be covered in order to lay the groundwork for moving on to intermediate and advanced artisan cheeses. The entire process from milk to edible cheese will be demonstrated and you will leave prepared to start making cheese immediately in your own kitchen.