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French Cheese Making, Nov 19-20, 2011
Item #:WKJ111911 |
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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.
The cheeses targeted below will cover a range of make processes covering soft to medium firm cheeses, all with natural rinds that define the final character of the cheeses. With this variety of different techniques and controls you will have the ability to reach out to many other styles of cheese, know what to expect and, how to keep the process on track.
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The cheese we will explore in this workshop are:
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A classic French cheese developing a white mold surface. The ripening develops from surface to center. See More Details.
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Reblochon
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This cheese is typical of those made in the Haute-Savoie region of eastern France. A semisoft, washed rind develops into a soft cheese with amazing flavors. More
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Tomme
d' Savoie
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This is a traditional cheese from the Pre-Alps region of France. It is a firmer cheese and ages with a natural mold covered rind. I often age this one in the leftover skins from wine making as a Tomme au Marc
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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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Cheese Making 201
'Beyond the Basics'
This is a fantastic class for those who want to go to the next step!
Learn more about the concepts involved in cheesemaking rather than following a fixed recipe.
Learn about the follow up.. such as rind development and cave aging with an emphasis on natural rinds.
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You will learn more about:..
.. Equipment and tools needed
.. Space requirements
.. Types of milk and how they differ
.. Types of cultures and
....how to use them
.. Salt 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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and will also learn how to: ... |
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... Monitor the process by pH and titration
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... Control final acidity and moisture of cheese
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... The proper point at which to transfer curd to mold
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... Details of post process finishing...
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... to establish ...
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... Smooth surfaces for natural rind formation and aging
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... Pressing and salting techniques
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... Proper rind development
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as well as many other aspects of
natural cave aging
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What are people saying about us? Check it out here.
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 | |