Lunch will be proved at the workshop, the workshop might go past 4:30 finish with the cheese-make and/or course subject matter
This Workshop is Sold Out but there is still space in the Feb 23rd one
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: https://www.lazyladyfarm.com/
The price of this workshop is $240 for Maine Cheese Guild Members.
If you aren't already a 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: https://mainecheeseguild.org/?page_id=3712 or we will contact you after you register.