Here is a somewhat humorous description of one British reporter’s struggle to comprehend cheese making via Home Cheese kits he has mailed away for. One precious line that experienced cheese makers will enjoy is:
“The ripening of the cheese culture will take 20-24 hours,” says a bit of paper. My heart sinks. Twenty-four hours? It’s already 11pm…
The Morris Farm in Wiscasset will be hosting a beginning cheesemaking workshop on March 12th and 13th 2011. The class will be taught by cheesemaker Jessie Dowling of Appleton Creamery. We’ll be making feta, jack, 30 min mozzerella, yogurt and more! You can email themorrisfarm@gmail.com to sign up, or for more information. More about the Morris Farm check out: themorrisfarm.org.