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.
I've been a little behind getting the 2009 schedule onto the website even though my own 2009 calendar has been filled for over a month. Time to transfer the data!!First things first...let's eat! Saturday, March 7 from 10- 12:30 pm : Let’s Make Soft Cheese! First cheesemaking class offered in 2009! It's so easy to make fresh soft cheese with cow or goat milk and culture. We will go through the simple processes of making a fresh cheese like Chevre’ or Fromage Blanc. Unlike cheese that needs to be aged and carefully tended for months, fresh cheeses are ready to eat within a day and can be easily incorporated into any kitchen routine using basic kitchen equipment. After the basics are discussed and demonstrated, we will get our hands pleasantly 'dirty' by rolling freshly made cheese into fresh chopped herbs and toasted almonds. At the end of the class we will taste a variety of herbed cheeses served with fresh baked whey bread, fruits, nuts and beverages!! Informational handouts and resource list included. Packets of culture and basic supplies will be available for purchase. The cost for this class is $50 and will include a copy of Ricki Carroll’s Book “Home Cheese Making” and one packet of culture of your choice!! Register early…this class has been wildly popular!
