[Sca-cooks] Possible Cheese Classes in An Tir (NW WA state)

[Kean Gryffyth]

Ye gods, I'd love to come. Unfortunately, getting to Washington State is 
out of the question for me. :(

-Kean


On 6/18/2013 5:28 AM, Rikke D. Giles wrote:
> Greetings all,
>
> Last weekend I was honored to spend a whole day talking about cheese!
> This was at Sergeantry Trials for my Barony, where I was trying for
> Courtier of Arts and Sciences (our equivalent of a Sergeant).  I passed
> and am now on my quest!
>
> As luck would have it, I was able to present about 10 varieties of
> homemade cheese:  Parmesan, Tomme, Romano, Asiago, Manchego, Cheddar,
> Gruyere, Chevre, Ricotta, 'Scalded-curds' (from Kenelm Digby's book) at
> two ages, and I think that's it.  All the cheeses but the Chevre and
> Ricotta were at least 6 months old.  Some were a year old.  It just
> happened that many of the cheeses I'd made in the Fall/Winter came ripe
> right at the same time.
>
> Those who tasted the cheese told me I'd acheived my main goal -  to
> make cheeses in the same place, same kitchen, ripen them in the same
> 'cave', and still have them taste different, with different rinds,
> textures and even colors (all from the same milk with no additives
> other than cultures, salt and rennet).  Of course each cheese had a
> signature 'FoxDog Farm' flavor background, and that's because the milk
> is the milk is the milk.  Can't get away from that.
>
> Anyway, after 10 years of learning, making and studying,  I finally
> feel like I'm 'there' with cheese-making.  Therefore, I am going to set
> up a weekend of cheesemaking at my farm, hopefully for some time this
> fall.  I'm trying to gauge interest at this point.  The farm is more
> than big enough to set up tents if necessary, although the cheesemaking
> will be in the farm kitchen or, if we have the outdoor kitchen done,
> there.  The classes will cover how to make cheeses 'different' in a
> home setting and how to go about aging them when one doesn't have a
> cave or anything fancy to do so.  We'll probably cover making one
> particular kind of cheese, but branch off in to talking about various
> others as well.  This is not really a beginner class, and it's not one,
> unfortunately, than can be taught at a camping event (unless the
> camping is on or near the farm!).
>
> Let me know if you are interested!
>
> Aelianora de Wyntringham
> Barony of Dragon's Laire, An Tir
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