Today we had three cheese class attendees: Tony who is a musician (the bassoon, a very dignified instrument) and was a music teacher, Debra, a forensic accountant and Simon, a nuclear physicist research scientist. Yes, the latter was a bit of a conversation stopper! But what a great and eclectic bunch!
We set to, with our little crate system and made ourselves three very respectable looking Wensleydale cheeses, only we got a greater yield than expected and we filled the pots too high and did not achieve a very good initial first press. My fault!
We ran through the usual steps of making a hard cheese, including my three critical points in cheese making: when to take off the whey, when to cut your block and when to salt.
We looked at our maturing rooms and discussed what kinds of liquids we could use to stick the cloth bandages onto the cheese with. I
suggested melted butter, olive oil, rapeseed oil and Simon suggested fiery paste.
Now that would be an interesting one, to make a paste out of chillies and coat the cheese with!
A good time was had by all and I hope that we have given Tony, Debra and Simon enough skills and confidence to get cracking themselves at home. Tony wanted to make a Parmesan at home and Debra a blue.
Good luck chaps and can I say it was a pleasure to have you with us today.
Our next cheese making class is next week when we will be running a commercial cheese making class for Lisa from Shropshire who is hoping to start making her cheese commercially and Karen, a farmer from Canada who is hoping to make goat cheese. If anyone would like to join us for a two day commercial cheese making class, then please let me know.