Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon
Peter Dixon taught a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He demonstrated making three different cheeses — one stretchy pasta filata type, one aged hard style, one young semi-soft style — and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.
The workshop took place on FRIDAY and SATURDAY, November 13-14 at Pineland Farms Creamery in New Gloucester, Maine. The hours are 8am to 4pm each day.
Here are some pictures of the two-day workshop:
Would someone please post the start and end time for each day of the Peter Dixon class.