Hello Egon
Folks have been asking me to extend the workshop sessions later this season so I have added this class in late June. This will be the last cheese making class until the fall.

Cheesemaking ... The Basics June 27-28 2009

This is the class to get you up and running with a range of semisoft to hard cheeses.
In this class we will explain the details while we explore the process from Camembert to Cheddar, taste a lot of cheese and generally have a really fun time. While developing and improving your skills for cheese making we will explore all of your technical questions and critique the cheeses you bring. From this class you will have the background to move ahead into making many of the delicious cheeses you find at the store and your neighbors will hunger for more when you serve your sumptuous new delights!

The specific types will be:

* Camembert/Brie ... The secrets of this buttery beauty we all love is really accomplished in the final stages of draining and aging. We will be going into the details of getting that white cover and the silky soft texture we need.
* Traditional Cheddar ... This is the real deal where we go through the process of cutting the ripening curds into slabs and finish with a cheese either ready to wax or cover with a cloth bandage (traditional English process). We will also discuss the role that moisture variation makes in ripening and flavor development.
* Vacha Toscano ... The name here is simply cows milk cheese from Tuscany. It is a simple Tomme or Toma style cheese produced by villages throughout the world . This is the cheese I would make if I had to make just one. With variation in process it can be made to be eaten in 10 days or aged for months to years. It takes pepper, herb, and spice additions extremely well and can be made from cow, goat, or ewes (pecorino) milk.

For more details email me:
jim@cheesemaking.com

or go to our website:
http://www.cheesemaking.com/store/p/201-Cheese-Making-The-Basics-Plus-Ju...