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This is a workshop with Jim Wallace for those who have already made a few cheese and would like to explore the fabulous world of French style cheese.
My intent will be to teach more about the concepts involved in cheesemaking rather than following a fixed recipe. You will be leaving with no just a great knowledge of the cheese we make, but with a solid foundation in the 'How' and 'Why' of cheesemaking in general.
While we make several cheeses we will be spending a good portion of the time learning about the post make aspects, such as rind development and cave aging with an emphasis on natural rinds.
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The cheese we will explore in this workshop are:
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| Brie |
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A classic French cheese developing a white mold surface. The ripening develops from surface to center |
| Reblochon |
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This cheese is typical of those made in the Haute-Savoie region of eastern France. A semisoft, washed rind developing. |
| Tomme d' Savoie |
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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 |
Click Here for a fabulous review of one of Jim's recent "French" cheese classes.
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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