[Sca-cooks] Possible Cheese Classes in An Tir

[Donna Green]

Aelianora, I might be interested in coming up, depending on when it is, but I would fly if I did that. Might there be crash space for those who are not camping?

Juana Isabella
West.


> Date: Tue, 18 Jun 2013 02:28:07 -0700
> From: "Rikke D. Giles" 
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Possible Cheese Classes in An Tir (NW
> WA state)
> 
> 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