Yes, you read that correctly. We made fresh, warm, mozzarella cheese from cut curd. And, using whole milk and heavy cream, we made fresh ricotta with a subtle hint of lemon. The Viking class was small and intimate, allowing ample discussion time.
Since purchasing this book last summer, I’m on a quest to taste as many cheeses as possible. I choose a new one from the Whole Foods counter once or twice a month. Not knowing the flavor of what I choose is half the fun.
The class began with brief introductions and – let’s get started!
cutting the curd as thinly as possible
Though ricotta is traditionally made with whey, we used whole milk, heavy cream, lemon juice, and salt…
(vinegar, rather than lemon juice, would yield a more neutral flavored ricotta)
…and low heat
our first taste
we always appreciate instructor Tanya’s assistance
preparing to tie the bag…
…and hang to drain
goat’s milk; cheese produced in Canada
paring: tomato jam and the most wonderful flavored almonds
(whole almonds, egg white, sugar, salt, pepper, and finely chopped rosemary)
(alternative to parmesan)
ewe’s milk; cheese produced in Tuscan region in central Italy
paring: bitter spicy olives, nuts, grapes, Granny Smith or Pink Lady apple slices
edible soft, washed rind
cow’s milk; cheese produced in France
very mild cheese, wrapped in paper
(in Brie family)
paring: fig/almond cake, fresh raspberries
Chaumes (pronounced Shohm)
orange soft washed rind
aged 4 weeks
cow’s milk; cheese produced in south west France
soft, creamy, buttery cheese, melts easily and is delicious
(softer the cheese – higher the fat content)
herbal brine/wine/cider wash forms golden rind
- “Classic”. Aged three to four months. The wheels are wrapped in a silver label.
- “Surchoix”. Aged four to six months. Gold label.
- “Extra”. Aged six months or longer. Black
forms it’s own crust/coat
paring: chutney, raspberries, strawberries, Granny Smith apple slices, pears, steak
the table….after the feast
notice the footed cake stand in the center of the table…
cheesecake truffles – made of cream cheese, butter, amaretto, powdered sugar, dried cherries, chocolate chips, and rolled in finely crushed graham cracker crumbs
This was a very informative and enjoyable class. If you enjoy cheese, this IS the class for you!