[Sca-cooks] A different "Fresh Cheese" question

Dragon dragon at crimson-dragon.com
Tue Jun 3 17:04:11 PDT 2008

Huette von Ahrens did speak thusly:
>I wish to add that Dragon taught a class at Potrero War this past 
>Memorial Day weekend on making
>fresh cheese and creme fresche.  Afterwards, he stopped by our booth 
>and gave us samples of both
>of these.  Let me tell you that both were sooooooooooooo good and 
>tasty that I would be very happy
>to let him make both of them for me for any banquet that I was a 
>cook for.  Heck, he could make
>some for me for everyday usage also.  I wouldn't turn him down.  The 
>creme fresche was the best I
>have ever had.  The fresh cheese was like a dry version of ricotta 
>without the grittiness that
>ricotta is prone to and with more flavor.  Yeah!  You rock, Dragon!
---------------- End original message. ---------------------

Stop it, you are making me blush. But thank you, I do appreciate the praise.

I've learned a thing or two along the way and I enjoy sharing my art. 
I am pleased that you, the students in my class and a few others I 
shared the samples with enjoyed it.

I really need to put my class handout up on my web site in PDF format...

And I need to get Belasset to send me the lyrics of her cheese song...


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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