CHEESEMAKING -- GOUDA GOODNESS!
Thursday, November 30, 2017
6:30 to 9pm, at The Urbano Project, Germania Street, Jamaica Plain (The Brewery)
Making hard cheese is not so hard or mysterious, especially with fromager Harold Lieberman as your guide. As he did during his first class (Manchego in March), he will intersperse this 2 1/2-hour class with a discussion of the rich history of cheesemaking, and the chemical and biological processes that is "milk's leap toward immortality." This is a hands-on workshop -- you will take part in the process, and learn the tools, tips and techniques as we start with milk, and end with a pre-ripened Gouda. To register for this $25 workshop, please visit https://gouda-cheese.bpt.me/ Questions? Call Bill at 617-388-7378.
Agricultural Hall has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses.
Hard and cream cheeses are more complex and require special cultures, tools and aging regimens. Our first hard cheese cheesemaking class was held on 3/19/17, and it was fantastic! For over two hours Harold Lieberman made a Manchego, and for two hours we watched (and sometimes helped) the magic unfold as milk made it's leap toward immortality!
Harold is now returning November 30th to show us how to make Gouda (see above). If there is a cheese you would like to learn how to make, or if you simply want to learn how to make any cheese, send me an email at Bill(at)AgHall.com.
Jamaica Plain is full of experienced canners, several of whom offer workshops from time to time. I'll send announcements or Tweet if I see one coming up. In the meantime, if you have canning needs (glassware and more), please give us a call. There aren't that many canning supplies at Ag Hall, but I may be able to find you coupons or order the products you need for less.
If you would like to stay in touch, click over to the 'Contact Us' page.