{"id":4476,"date":"2015-09-22T11:16:18","date_gmt":"2015-09-22T16:16:18","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=4476"},"modified":"2015-11-24T12:07:54","modified_gmt":"2015-11-24T17:07:54","slug":"peter-dixon-workshop-nov-13-14-2015","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=4476","title":{"rendered":"Peter Dixon Workshop: Nov 13-14, 2015"},"content":{"rendered":"

Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

Here are some pictures of the two-day workshop:<\/p>\n

\"Hooped

Hooped cheeses ready to drain<\/p><\/div>
\n
\n

\"Cheeses

Cheeses after draining overnight<\/p><\/div><\/p>\n

\"Cheeses

Cheeses in brine with salted tops.<\/p><\/div>\n

\"Peter

Peter reviewing the cheeses some of the students brought for his feedback.<\/p><\/div>\n

\"Good

Good times over the cheese vat.<\/p><\/div>\n

\"Cutting

Cutting the pasta filata curd cake<\/p><\/div>\n

\"Heating

Heating up the pasta filata curds<\/p><\/div>\n

\"Stretching

Stretching the pasta filata curd<\/p><\/div>\n

\"Forming

Forming the caciocavallo out of the heated curds<\/p><\/div>\n

\"The

The end of the second day of the workshop; everyone had a chance to shape a “horse cheese” in their own way<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":49,"featured_media":4546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[192,166,206,210],"class_list":["post-4476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guild","category-learning","tag-guild-workshop","tag-lede","tag-pasta-filata","tag-workshop","post-with-thumbnail","post-with-thumbnail-icon"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/4476","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\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4476"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/4476\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/media\/4546"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}