January 16-17-18, 2009 |
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Workshop participants enjoy local and imported gourmet cheeses and wine at the reception
hosted by home cheesemaker instructors Steve Shapson and Mary Jo (MJ) Jansen. |
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Two hour tour of the Mt. Sterling Co-op Creamery where workshop participants watched goat milk cheese made. Goat milk is first heated to innoculation temperature. Cultures are added and the milk is allowed to ripen to produce lactic acid. Curds and whey are separated; the whey is drained off and spices and herbs are blended along with salt to produce various kinds of flavored cheeses. The curds are then pressed to form large blocks. |
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The workshop begins with participants cutting and stirring the curds, draining whey and then ladling the curds into various moulds depending on the cheese to be made. Chèvre, Feta and Camembert/Baby Brie are being made in these photos. |
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Sunday morning breakfast at The Inn featured Peach French Toast ala Cream Cheese as one of the entrées.. |
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Workshop participants pose for a group photo. |
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Photos by Nora Knapik, Steve Shapson & MJ-------- |
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TheCheeseMaker.com
c/o Cedarburg Homebrew and Wine
W62 N590 Washington Ave.
Cedarburg, WI 53012
414-745-5483 cell |
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