Soft-Ripened and Washed Rind Cheese Workshop with Laini Fondilier of Lazy Lady Farm (at Kennebec Cheesery, 8:30am-4:30pm)
This workshop will begin with making Lazy Lady Farm’s popular lactic soft-ripened cheese, “Thin Red Line”. Laini will set the cheese the night before the workshop begins. The workshop will commence with scooping the curd for that cheese. Then we will make a reblochon-style cheese and Laini will demonstrate the types of curd size and stirring methods and what these methods produce.
The workshop will cover the following topics:
Demonstrate and discuss washed rind cheeses: Methods for washing, brining, b. linens, cheese paper for washed rind cheeses
Discuss role of cultures: Overview of various cultures and their components, exterior cultures and what they produce, rind development and conditions needed. Role of PH: What the ph of a cheese tells you in a make and how to care for your PH meter.
Flocculation: Determining the moment of flocculation and how it works. Record keeping for your makes: There will be plenty of time for questions.For more info on Laini check out: lazyladyfarm.com.
The price of this workshop is $240 for Maine Cheese Guild Members. If you aren't already a current guild member, you are welcome to sign up, but the total cost will be $265, and this includes guild membership for 2020 at the enthusiast level. Sign up for Guild membership here, or we will contact you after you register. Click here to sign up for the workshop. Please note that if you do not wish to sign up for the workshop online and would like to do it via check in the mail, please email Jessie Dowling at firstname.lastname@example.org as the workshop slots are limited and will be allotted on a first-come-first-serve basis Any questions about registration please contact Jessie Dowling, email@example.com or call 207 549-3817