Book your tickets here
https://buckleyculinary.simplybook.me/v2/#book/category/5/count/1/
This is a demo only class. Instructor make s Alpine Tomme Cheese. participants take home cheese curds.
Limited seats are available.
Why should we make cheese?
◆ To keep the wisdom alive
◆ To be free from mainstream food distribution
◆ To connect with your land and place in a new way
◆ “If eating is a political act, then cheese making is even more so”. David Asher
➔ Does milk matter?
◆ Traditional Cheese making versus Modern Cheesemaking
◆ Raw Milk versus Pasturized Milk
◆ Raw milk requires less freeze dried culture and can also need less heat.
◆ Calcium Chloride~Restores Calcium content balance to pasturized milk and you will get a much better curd when you use it. Not needed in raw milk.
➔ What are the basic steps for all hard cheese?
◆ Culture the curd
◆ Set the curd
◆ Cut, stir, and heat the curd
◆ Press the curd
◆ Brining the cheese
◆ Aging and storing the cheese
➔ Covering culturing options
◆ Mesophilic
◆ Thermophilic
◆ Clabber
◆ Kefir
➔ What is Rennet?
◆ Animal versus Vegetable
➔ Curd size and texture and why it matters
➔ Cheese press ideas and tips
➔ Make your own cheese press
◆ Cheese cloth and weights
➔ Brining instructions
◆ 300grams salt/1500grams water
➔ Drying, wiping and aging
➔ Troubleshooting/contamination
Participants take home cheese curd at the end of this class.
Note: If you are allergic to lactose and milk/Cow milk, this class is not suitable for you. Sorry we won't be able to substitute any of the listed process and ingredients.
Also check out other Workshops in Buckley.
