While cheese making is in theory a science, we also need to appreciate that it is an art. Often cheese making instructions appear simple, but there are skills and sensitivities one must develop for successful cheese making. And that's where a class in cheese making can help with a successful outcome with your first effort in crafting artisanal cheese. Students will take home cheese molds, cheesecloth, printed recipes and a thermometer. Learn the basics of
techniques to make Farmer's Cheese, Brie, Cheddar and Mozarella! This will be the last session for the summer.
We are taking names for future classes.
Class Description:
The classes are geared to those who wish to make cheese at home and no specialized equipment is required. Participants will have hands-on instruction and make 4 different types of cheese. Participants will work with goat and cow milk. Students will take home a thermometer, cheesecloth, notebook with recipes and cheese molds. A $50 deposit is due when you register and the balance can be paid by cash or check at the first class.
This class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, lectures, discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life.
Instructor:
Janet Hurst is well known for her cheese and her writing. Her book, “Homemade Cheese” will be published by Voyageur Press in 2011. Her work includes articles for the Mother Earth News, Dairy Goat Journal, Countryside and other periodicals. Janet currently has an article in the June issue of Mary Jane’s Farm magazine. Janet received her training at the University of Vermont’s Institute of Artisan Cheese. She also studied cheese making in Canada at the University of Guelph and on small farms in Israel. View Janet’s blog at www.inpursuitofcheese.blogspot.com.
Registration:
Please contact Joan Treis at the Hermann Farm & Museum office to register 573-486-3276 or Janet Hurst at 660-216-1749. Sessions will fill quickly due to high demand, so sign up early. Your $50 deposit will hold your space for the class. Class size is limited. |
