Insert Cheesy Title Here


| 2/2/2012 7:31:11 AM


 
Experimental sheep milk cheese
 

Last night I started the first of a four week class, A Full Introduction to Artisan Cheese and Its Histories at the College of Marin. It covers topics like classifications of cheese (hard, soft, washed rind, bloomy rind, blue), how to professionally assess a cheese (sight, smell, touch, taste, after taste), cheese history and more. This class attracts a variety of folks, from chefs, to farmers, to cheesemakers and lots of cheese eaters. It is a bit torturous to sit through, as everyone has a tray with eight different cheeses sitting in front of them that are not supposed to be eaten until two hours into the class!

The college offers an entire program, created in conjunction with the UC Cooperative Extension office and the California Artisan Cheese Guild, that can be taken in order to earn an artisan cheesemakers certificate. The other classes in the course include:

    -Hygiene and Safety in Cheesemaking

    -Basic Starter Cultures for Cheese and Fermented Milks

    -Milk Types and Quality

    -Cheese Chemistry

    -Principles and Practices of Cheesemaking

I will get the chance to also take the hygiene class during my internship at Toluma Farms and hope to eventually complete the whole program.

NEBRASKA DAVE
2/3/2012 1:28:41 AM

Hey Callie, did you make the cheese in the picture? I do wonder about who was the first person to think, "what would happen if I put this stuff into milk, watch it curd up, and eat it." I know cheese making has been around for thousands of years but someone had to be the first one to try it. Right? You are being educated in a lot of different things, aren't you. Good luck with your class and your cheese making. Have a great cheesy day.


Lori Dunn
2/2/2012 10:59:24 PM

Callie, what a fun and informative class! Sounds very interesting! Do you make any of your own cheese now? I've only dabbled in simple cheeses so far. My hubby made me a really nice cheese press, and I want to try some aged cheeses in the future. I love cheese, way more than I should!






Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds