Basics of Goat Cheese 2015-16 Workshops

ACS 2015 Blue RibbonTHIS WORKSHOP IS FULL. Learn the basics of goat cheese. We will make chèvre (a French style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.

Offered: Nov 22,  2015 & April 17,  2016 (I won’t have goat milk to run a class Dec – Mar)
Fee: $150 a day

$50 deposit (nonrefundable) due at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.

 

Home Cheese Making Workshops 2016

making cheeseA hands-on workshop in basic home cheese making.  In this two-day workshop we’ll be using simple equipment you may already have at home to make a jack cheese the first day, press overnight, then finish the second.  In addition, we will also make feta, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. You will go home with cheese that you’ve made!

Offered:

 2016 – January 23 & 24, March  5 & 6, April 23 & 24 [NOTE change of  April date]

Fee: $300
 single $575/couple or 2 family members (one set of handouts)

$50 deposit (nonrefundable) due at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.

 

Italian Fun 2016 Workshop

Making MozzerellaItalian Fun
Mozzarella and Ricotta are two iconic cheeses of Italy, and so easy to make! We’ll make both a cultured and a quick mozz, then turn the whey into ricotta.

February 21, 2016
Fee: $100

$50 deposit (nonrefundable) is required at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.

 

Basics of Hard Cheese Workshops 2015-16

mainechegoWe will spend the day making one hard cheese, but along the way we’ll discuss the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese. We’ll discuss the differences between milks, starter cultures, rennet, pH, aging and rind development.

Offered:
 November 11, 2015  & January 18, 2016
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form

Rustic Ricotta Pie

7 T extra virgin olive oil
5 oz. salami, sliced and julienned
2 oz. prosciutto, sliced and julienned
5 oz. fresh pecorino, cubed
5 oz. fresh mozzarella, cubed
7 oz. sheep’s milk ricotta, drained
2 eggs, beaten, plus 1 egg for wash
3-1/2 C flour
1-1/2 tsp salt
dry white wine

Heat 2 T olive oil in a skillet. Add salami and prosciutto; saute until hot. In a bowl, combine salami, prosciutto, cheeses and 2 eggs; mix well.
Preheat oven to 350. Mix flour with 5 T olive oil, salt and enough wine to make the dough come together. Knead well on a floured surface and cut into 2 uneven pieces. Roll out both pieces into 1/4-inch-thick circles. Grease a tart pan and line it with the larger piece of dough. Spread the filling inside, cover with the remaining dough and crimp the borders. Brush with 1 beaten egg. Bake for around 1 hour, or until crust is golden. Serves 8

French Fun

Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: “How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?”, so there is no one cheese that represents France. We’ll explore the different regions of French cheesemaking, and how some of those cheeses came to be. We’ll also discuss milk chemistry, rennet, and the use of starter cultures, and affinage.

Offered:
Feb 28 & March 1
Fee: $300
$575/couple or 2 family members (one set of notes)

See our Workshop page for details. Download Workshop Registration Form

Goat Cheese 101

Learn the basics of goat cheese. We will make chevre (a french style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.

Offered:
February 17 
March 16
 April 12
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form