CFH-220 — Cheese Making Demo
Milk Varieties, Acidification with Cultures, Curd Cutting, Molding and Aging will be discussed. A tasting of several instructor made and sourced cheeses will follow the demonstration. The 'Farm-to-Table' movement is yielding Chefs committed to a variety of artisan crafts, one of which is homestead cheese making. A simple makeup of just a few ingredients, cheese gives the simplest milk an International passport. In this demonstration class, we will show you the basic steps and theory behind cheese making technique resulting in a few varieties for tasting and pairing with your favorite foods and beverages. A discussion of equipment sources for cooking your own homemade batch will also be covered.