class: Cheese Making with MASTER CHEESEMAKER GIANACLIS CALDWELL

for more info: http://www.seattlecheesemaking.com/

A SPECIAL CLASS WITH MASTER CHEESEMAKER AND TEACHER GIANACLIS CALDWELL
September 21, 2014, Sunday at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 1-7 pm. Bloomy rind cheeses with Gianaclis. Bloomy rind cheeses like Brie, Camembert, Valencay and Crottin are some of the most delicious and prized cheeses in the world, and if you have ever tried to make them you know why! The chemistry and steps involved involved in producing successful mold ripened cheeses are quite complex-but they can be fun too! In this class Gianaclis will demonstrate and discuss the nuances of crafting several types of bloomy rind cheeses. She will elaborate on the types of curd commonly used in bloomy rinds-lactic set,rennet curd, and stabilized paste- and troubleshoot common difficulties with bloomy rinds. Above all, she will equip you with the knowledge to make many different bloomy rind cheeses on your own. Gianaclis' cheeses have won American Cheese Society awards and she has written several authoritative cheesemaking books (for a short bio go to http://www.chelseagreen.com/authors/gianaclis_catldwell). There will be five hours of instruction plus a meal prepared by chef Emily Moore. Class is limited to 14 students. $150. Some cheese making experience would be helpful but is not essential. To sign up or to get answers for your questions contact Mark at solomon_arts @ yahoo . com. Or call[masked].

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