Farmhouse Cheese Making

$50.00

16th June – Sunday – 1:00pm to 4:00pm

Discover the art of home cheese-making! Suitable for beginners, this course will demonstrate step-by-step, discuss in detail and include notes to give you the knowledge and confidence to make your own gourmet farmhouse cheese at home.

Fully Booked

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Description

Discover the art of home cheese-making! Suitable for beginners, this course will demonstrate step-by-step, discuss in detail and include notes to give you the knowledge and confidence to make your own gourmet farmhouse cheese at home.
CLASS CONTENT:
• Introduction
• Introduction to cheese-making
• The cheese-making process
• Types of hard cheese
• History of farmhouse cheese
• Farmhouse cheese demonstration (step-by-step)
• Cheese-making equipment
• Types of milk
• All about annatto
• Water sources for cheese-making
• Cheese-making cultures and moulds
• Inoculating cheese and ripening milk
• Rennet – what is it and how to use it
• Cheese curds – cutting, cooking, washing and draining to make different cheeses
• Using a cheese-making log book
• Curd cutting worksheet
• Using and making a cheese harp
• Cheesecloth and alternatives
• Whey is whey cool!
• Cheese milling and cheddaring
• Sustainable salt
• Adding other flavours to farmhouse cheese
• Cheese baskets and hoops
• How to press cheese
• Cheese press plans
• Brining cheese
• How to develop a natural rind
• How to wax cheese
• Aging and maturing cheese
• Cheese storage: location, temperature and humidity
• Cheese caves
• How to smoke cheese
• Vacuum sealing
• Questions and feedback
• Course notes included with recipe
• Full cheese guide sold separately
• Cheese-making supplies (non-food items) will also be available to buy at the course

Megan Radaich is a lecturer from www.foodpreserving.org, a Western Australian community resource for home food preservation and green living. Megan’s community classes are lecture-style, with step-by-step demonstrations and open discussion of techniques.