Congradulations and oh yes I would come to a class like that - I am not a begining cheese maker - so basics I have - years of knowledge and the little tips and tricks is what I need
--- In Antir_culinary@yahoogroups.com, "Rikke D. Giles" <rgiles@...> wrote:
> Greetings all,
> Last weekend I was honored to spend a whole day talking about cheese!
> This was at Sergeantry Trials for my Barony, where I was trying for
> Courtier of Arts and Sciences (our equivalent of a Sergeant). I passed
> and am now on my quest!
> As luck would have it, I was able to present about 10 varieties of
> homemade cheese: Parmesan, Tomme, Romano, Asiago, Manchego, Cheddar,
> Gruyere, Chevre, Ricotta, 'Scalded-curds' (from Kenelm Digby's book) at
> two ages, and I think that's it. All the cheeses but the Chevre and
> Ricotta were at least 6 months old. Some were a year old. It just
> happened that many of the cheeses I'd made in the Fall/Winter came ripe
> right at the same time.
> Those who tasted the cheese told me I'd acheived my main goal - to
> make cheeses in the same place, same kitchen, ripen them in the same
> 'cave', and still have them taste different, with different rinds,
> textures and even colors (all from the same milk with no additives
> other than cultures, salt and rennet). Of course each cheese had a
> signature 'FoxDog Farm' flavor background, and that's because the milk
> is the milk is the milk. Can't get away from that.
> Anyway, after 10 years of learning, making and studying, I finally
> feel like I'm 'there' with cheese-making. Therefore, I am going to set
> up a weekend of cheesemaking at my farm, hopefully for some time this
> fall. I'm trying to gauge interest at this point. The farm is more
> than big enough to set up tents if necessary, although the cheesemaking
> will be in the farm kitchen or, if we have the outdoor kitchen done,
> there. The classes will cover how to make cheeses 'different' in a
> home setting and how to go about aging them when one doesn't have a
> cave or anything fancy to do so. We'll probably cover making one
> particular kind of cheese, but branch off in to talking about various
> others as well. This is not really a beginner class, and it's not one,
> unfortunately, than can be taught at a camping event (unless the
> camping is on or near the farm!).
> Let me know if you are interested!
> Aelianora de Wyntringham
> Barony of Dragon's Laire, An Tir
> Sca-cooks mailing list