Monday, September 15, 2008

Let's Make Fresh Cheese!

A few years ago I (Sarah) had the opportunity to taste several of Susan Hess' fresh homemade cheeses & fell in love with them. A couple of years ago at a PASA conference, I learned more about making cheese & purchased Ricki Carroll's book on making cheese, but somehow I still didn't actually make any cheese myself. Then last year, I read Barbara Kingsolver's wonderful book, Animal, Vegetable, Miracle, which I'm sure many of you have read, too. If not, you might want to put it on your list. Anyway, last Spring I had Susan Hess come to teach a cheesemaking workshop, because I HAD to learn how. The workshop filled to capacity, so we knew we had to schedule another one. Here it is.

In this class, Susan Hess will teach us to make fresh soft cheese with cow or goat milk and culture. We will go through the simple processes of making a fresh cheese like Chevre' or Fromage Blanc. Unlike cheese that needs to be aged and carefully tended for months, fresh cheeses are ready to eat with a day and can be easily incorporated into any kitchen routine using basic kitchen equipment.

This class will be held in the home kitchen of Herbs from the Labyrinth, 1053 Wheatland Avenue in Lancaster. You will have a chance to explore the labyrinth garden during the wine & cheese-tasting at the end of the class.

Saturday, September 27 2008 from 1-4pm.

$ 50.00 fee includes a copy of Ricki Carroll's book, Home Cheese Making.

Resource materials will be provided. Packets of culture and prepared cheeses will be available for purchase from the instructor.

To register call Radiance, 290-1517, or stop by the shop at 9 W Grant St, in downtown Lancaster, right across the cobblestones from Central Market.

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