Class: Fundamental Aged Cheese Making Technique: Tomme & Fresh Whey Ricotta
Back to Classes + Events CalendarClass: Fundamental Aged Cheese Making Technique: Tomme & Fresh Whey Ricotta
- date: August 17, 2017
- time: 6:00 pm - 8:30 pm
If you have ever been curious about making interesting cheeses in your home kitchen, this is the class for you! Cheesemaker and former dairy farmer Meghan McKenna will teach you everything you need to know to create aged cheese, starting with the classic Tomme. This fundamental recipe, familiar as Tomme de Savoie or Ossau Iraty, is the basis for most aged cheese recipes and a wonderful starting point in any cheese making adventure.
We’ll start our evening with a brief walk on the 21 Acres Farm to gather veggies for a salad to enjoy while we make our cheese, then we’ll return to the kitchen where we will use the freshest, local Jersey cow milk to learn classic technique, make delicate whey ricotta, and gain inspiration from tasting tommes from local cheesemakers. You will take home two handmade cheeses (about a pound and a quarter worth), cheese making recipes, and continued support from Meghan for your home cheese making. We will also have a delicious light dinner of farm fresh salad, fresh baked bread, and homemade hummus. With dairy, wheat optional.
-
13701 NE 171st Street,
Woodinville, WA 98072 -
Call us at 425-481-1500 - © 2021 21 Acres. All Rights Reserved.
The 21 Acres Center for Local Food & Sustainable living is a global leader in sustainable & regenerative practices, serving as a living laboratory & learning center for conscious consumers who want to learn new, more sustainable ways of living.
