Soft Cheese Making with Master Cheese-Maker Mark Soloman
If you missed his last class... We are delighted to have Mark back! You will make three (3) different cheeses in class; yogurt cheese, (So wonderful there will be NO going back!) ricotta, and mozzarella. In addition, you will learn to make at least three (3) other cheeses; chevre, quark, and cream cheese. You'll find that all these cheeses can be made with a minimum of equipment (and effort) in your home. Mark will provide instruction on the “science” of cheese-making, along with troubleshooting hints for common cheese-making mistakes, discussion of the necessary cheese-making equipment and achieving excellent results in your very own kitchen.
All the cheeses made will be served and sampled in class. There will be plenty of cheese, so bring your appetite!
Mark Solomon is an experienced cheese-maker who has taught for over 20 years. In the last several years he has successfully made close to two hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Jack as well as many soft cheeses and bloomy rind cheeses. He has previously taught in-depth cheese-making classes at Cooks World in Seattle and Cellar Home Brew. In October 2009 he completed an intensive week long Cheese-making Technology Short Course at the University of Wisconsin in Madison, a part of the Wisconsin Master Cheese-maker program. *All Bella classes are hands-on classes and are limited to 12 students per class.(Please allow 3 hours for this class)