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Going further in the Kitchen Cheesemaking Oct. 25-26, 2008

Item #:WKJ102508 

Home Chese making
You can make these in your own kitchen!

   Our Price: $350.00
Quantity
Availability: In Stock
Usually ships In 2-3 Business Days



This class is with Jim Wallace and intended for those who are just starting out in home cheese making. It will focus on making several small 2-4 lb cheeses that can be done in the kitchen. We will also work with cheeses that have a shorter aging time so that you can see and taste the final cheese in a shorter time.

If you have taken Ricki's basic 101 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 several 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.

The cheeses chosen to make in this class have been specially chosen to provide you with the greatest range and variation in process so that we can compare and contrast the similarities and differences in the process as we go. In doing so you will learn so much more of the 'How' and 'Why' of the cheesemaking process to adapt your new skills to a variety of new cheeses you can make at home.

The cheese we will explore in this workshop are:

Yogurt This will be the true Bulgarian style yogurt and the details that make it so great. Definitely not like Dannon..
Butter Making of a true cultured butter from the butterfat that escapes our other cheeses as we skim the whey on day 2. Nothing goes to waste here.
Jack
One of my favorite cheeses for simplicity and versatility and may be made as a young table cheese or an aged cheese with character
Gouda
One of the most requested recipes and a great contrast in process to the Jack cheese.
Tomma
This is a typical italian style tomma and differs from the previous 2 in that it uses a higher temp thermophilic culture that yields a very different texture.

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!

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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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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