{"id":2095,"date":"2013-01-20T15:03:18","date_gmt":"2013-01-20T20:03:18","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=2095"},"modified":"2013-06-15T15:21:34","modified_gmt":"2013-06-15T20:21:34","slug":"workshops-2013-washed-rind-cheeses","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=2095","title":{"rendered":"Workshops 2013: Washed Rind Cheeses"},"content":{"rendered":"<p><strong>This is a Hands-on Two Day Workshop<br \/>\nMarch 31- April 1 (Sunday\/Monday), 2013 from 9am to 5pm<br \/>\nLocation: State of Maine Cheese Co., Route 1, Rockport<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.glengarryfinecheese.com\/margaret.jpg\" title=\"Margaret Morris\" class=\"alignright\" width=\"280\" height=\"257\" \/>Noted cheese maker and expert teacher Margaret Morris of <a href=\"http:\/\/www.glengarryfinecheese.com\/\">Glengarry Fine Cheeses<\/a> in eastern Ontario will be in Maine to teach a class on Washed Rind cheese types: production methods and aging techniques.<\/p>\n<p>Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.<\/p>\n<p><strong>Production and technology associated with washed rind cheese making<\/strong><\/p>\n<p>Day 1:<\/p>\n<p>-to make a St. Paulin style washed rind cheese from cow\u2019s milk.<br \/>\n-selecting lactic culture strains to produce the most diverse flavour profile, the influence of acidity on fine cheese<br \/>\n-discussing the aspects of acidity development during Cheesemaking and post cheese making<br \/>\n-moulding, washing, and aging St. Paulin<br \/>\n-selecting and discussing ripening cultures and their role in washed rind technology<br \/>\n-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.<br \/>\n-discussing how to implement the procedure of St. Paulin recipe to a sheep\u2019s milk cheese within the frame work of a cow\u2019s milk recipe<\/p>\n<p>Day 2:<br \/>\n-to make a Reblochon style washed rind cheese from cow or goat\u2019s milk (due to availability)<br \/>\n-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.<br \/>\n-question and answer session on cheese improvements from cheesemaker\u2019s samples of cheese , evaluation of attendee\u2019s cheese.<\/p>\n<p><strong>COST:<\/strong> $200 for Guild members, $225 for non-members (price includes a one year membership to the Guild)<\/p>\n<p>Send your $100 deposit (checks can be made out to the \u201cMaine Cheese Guild\u201d) to guarantee a spot to:<\/p>\n<p>The Maine Cheese Guild<br \/>\nc\/o Mark Whitney, Treasurer<br \/>\nPineland Farms<br \/>\n32 Farm View Drive<br \/>\nNew Gloucester, Maine 04260<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a Hands-on Two Day Workshop March 31- April 1 (Sunday\/Monday), 2013 from 9am to 5pm Location: State of Maine Cheese Co., Route 1, Rockport Noted cheese maker and expert teacher Margaret Morris of Glengarry Fine Cheeses in eastern Ontario will be in Maine to teach a class on Washed Rind cheese types: production [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[134,210,55],"class_list":["post-2095","post","type-post","status-publish","format-standard","hentry","category-guild","tag-washed-rind","tag-workshop","tag-workshops"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/2095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2095"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/2095\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}