SAT/SUN. JAN 28-29, 2012, SPRINGFIELD, ILL ALL-ALL-DAY CHEESE MAKING CLASS, 9am - 5pm, in SPRINGFIELD ILLINOIS, with Merryl Winstein (St. Louis, MO. cheesemaker.)
Choose one day or both.
We will make MANY different types of cheeses from start to press. Each cheese requires completely different contrasting methods.
Location: Pleasant Plains ILL, 15 minute drive NW of Downtown Springfield, Illinois
SAT, JAN 28, 2012
Ricotta made from whey
SUN. JAN 29, 2012
Blue Cheese; (OR, Manchego, a very flavorful, firm Spanish cheese)
Mozzarella, the tasty long method, NOT the quickie citric acid method
Queso Blanco (mild Mexican cheese for quesadillas, etc)
You will get your hands into these cheesemaking processes, learning by sight, feel, & smell. Learn why and how you can monitor and control acidity (pH), moisture, temperature and salt, in order to create consistent, wonderfully delicious cheeses. And much more.
You will take home a complete direction packet, including sour cream, yogurt, feta, and others not in the class. Also, you will receive and use a cheesemaking recordkeeping booklet.
We will talk about aging rooms and aging cabinets. If your recipes just aren't working now, come and get your questions answered!
You will NOT bring cheese home, but you WILL bring home the knowledge to make all the cheese you want at home.
Choose one day or both days. $155 per person, one day. Save $20 - attend two days, $290 (can be same person both days, or separate person each day, or two people on one day).
Bring your own LUNCH, snacks, and water bottle for sipping. We will eat HERE during the class. (NO time to eat out.) Also, bring pen & paper for notes.
Complete info and ONLINE SIGN-UP at: www.cheesemakingCLASS.com
Presented by Stacy & Frank Bowman - Sangamon Valley Cattle Company (see their localharvest listing).