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Whether you are a Home Cheesemaker, Small Farmstead, a Chef, or just
really love cheese and want to know a lot more about it, this is the class for you.
This class is with Jim Wallace, the 'Tech Guy' at cheeesemaking.com This workshop is for those who really want to get to the next step in cheesemaking, learning to make those fabulous semisoft and hard cheeses. If you have taken Ricki's basic class or have made a few cheeses at home and would like to really like to improve your craft, Jim will lead you there during this class
The class will begin with the raw materials (milk .. culture .. rennet), examining their roles, then move on through the individual steps (the How and Why!) of the cheese making process, and finally learn how the cheese can be aged to perfection.
At the end of the 2 days Jim will have taken you through this process making 3 very different cheeses, you will have tasted a lot of really great cheese, made lots of new cheese loving friends, and generally had a really funtabulous time.
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The cheese we will explore in this workshop are:
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| Cheddar |
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A traditional Cheddar make with the focus on the texturing steps |
| Camembert |
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The classic French cheese developing a white mold surface. The ripening develops from surface to center |
| Vacha Toscano |
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This is a very traditional Cows milk Tuscan style cheese and what I consider to be one of my signature cheeses. Ripening can be controlled from 3 weeks to 1 year plus |
From this class you will have the background to move ahead into making many of the delicious cheeses you find at the store and your friends will be there for more when you serve your sumptuous new delights!
Click here for a review of this workshop by Daniele Price danielle.savorculture@gmail.com
Included in this workshop will be :
.. tasting and discussing various styles of cheese
.. equipment and tools needed for cheese making
.. space requirements for home and small dairies etc.
.. types of milk and how they are different to work with
.. types of cultures, their characteristics, and how to use them
.. monitoring the process by pH and acid titration measurement
.. control of final acidity and moisture content of cheese
.. salt application and how it changes the cheese
.. wax vs natural rinds
.. aging conditions
.. how to set up and maintain a simple cave
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