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

[Cathy]

I would certainly be interested. 
Maeva 
Glymm Mere


Sent from my iPad

On Jun 18, 2013, at 2:28 AM, "Rikke D. Giles" <rgiles at centurytel.net> 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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