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

That Ol’ White Magic

 


It never ceases to amaze me that you can take the same basic ingredients: milk, culture, rennet, salt — and by manipulation of time, temperature and agitation, get an incredible array of cheeses. It’s just magic.
..down and down I go, round and round I go
In a spin, loving the spin I’m in, under that old white magic called cheese …