I’ve just returned from teaching in Pennsylavania at The Kitchen Shoppe in Carlisle. What a wonderful cooking school and enthusiastic students! Four cheese-centric classes; three on cheese making. It was so exciting to make cheeses with local, farm-fresh milks! The results were fantastic! There are obviously ‘happy cows’ outside of California! It is so gratifying to have newbies to cheese making inspired by having taken a class. There’s nothing like a hands-on experience for getting the whole scoop. My book has more meaning once we’ve worked one-on-one. I look forward to returning in early June for more cheese making.
Tomorrow, I’m off to Seattle for two cheese making classes at the Art Institute plus book signings. I hope to see you in your part of the world. Advise of opportunities to do so.
Let me know how your cheese making goes.