At the end of the week, I made up a batch of goat chevre to serve for snack at class yesterday. There is no great mystery to making fresh cheese...it is actually a very simple process. One gallon of fresh milk (I use goat's milk but you can also use cow's milk) + one small packet of culture+ scrupulously clean utensils = over 2 lbs of really good cheese. Add to that, a bit of salt and chopped herbs, if you desire. Of course, I always desire fresh herbs on my cheese. Yesterday I used some chives, rosemary and a little thyme along with some fresh cracked black peppercorns.
I've just added two fresh cheesemaking classes to my schedule (details soon to follow) in May, because everyone should have this skill down before the summer gardens gift us with fresh basil and juicy heirloom tomatoes!! Trust me, this simple country pleasure is one you (and your guests) will ooh and ahh over. Now, if somebody out there can teach a crusty breadmaking workshop, I will be set for life.