The Pacific Northwest is a pretty cheese-savvy area. With a broad selection of delicious locally made cheeses available, I was thrilled by the response to my cheese making classes being offered there. There are loads of enthusiastic cheese lovers; many of whom want to learn to make their own cheese. Like many I meet across the country, folks want to have a hand in making what they eat. They want to know where their food comes from and know that it is healthy. Thankfully, I was able to cross paths with some of these cheese-heads (I use this term lovingly) at recent classes at the Seattle Art Institute, and a cheese making demonstration at The Book Larder, a relatively new, wonderful book store with a cooking demo kitchen. The extraordinary local (often organic) milks used in the classes made the results sensational! Thank you local farmers!
I am elated when students feel so gratified by what they’ve accomplished. That’s why I teach.
Often in the beginning students have no idea that making cheese can be very easy. That’s how I start everyone off. Begin at the beginning…with simple fresh cheeses. This way you will be successful in your efforts and want to make more. Grow into the more complex cheeses as your skills develop. If questions arise, I am available to answer. I’ m always there as a guide.
I look forward to my next trip to the Seattle area in May or June. Thank you to all who attended a class for a wonderful, inspirational experience. More cheeses to make when I see you next! For now, I’m off to make a few festive cheeses for a holiday cheese platter: Brin d’Amour, Lemon-vodka Leaf-wrapped Chevre, and Double-milled Port Goat Cheddar. Yum! You’d better get started!
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