Saturday June 21st Dinah's Cheese Making with Kurt Timermeister
My first cow — Dinah — arrived in the fall of 2004. I knew nearly nothing about dairy cows, or any cows, at the time. Little by little the dairy grew and one cow became a small herd and a creamery was built. I settled on making a Camembert cheese, reflecting on fond memories of cheese in France many years earlier. For more than a decade I made Dinah’s Cheese, delivering it to restaurants and stores around Seattle. It was a fabulous, tasty cheese.
Now that I have retired from cheese making, I will be teaching a class on making that bloomy-rind Camembert style cheese. My goal is to give you the skills to either make a few in your home kitchen or to make many more commercially, albeit on a smallish scale.
We will go through the process to transform fresh milk into curds and then age those into a ripe cheese. Lunch will be in the middle with lots of cheese to taste as well.
My first cow — Dinah — arrived in the fall of 2004. I knew nearly nothing about dairy cows, or any cows, at the time. Little by little the dairy grew and one cow became a small herd and a creamery was built. I settled on making a Camembert cheese, reflecting on fond memories of cheese in France many years earlier. For more than a decade I made Dinah’s Cheese, delivering it to restaurants and stores around Seattle. It was a fabulous, tasty cheese.
Now that I have retired from cheese making, I will be teaching a class on making that bloomy-rind Camembert style cheese. My goal is to give you the skills to either make a few in your home kitchen or to make many more commercially, albeit on a smallish scale.
We will go through the process to transform fresh milk into curds and then age those into a ripe cheese. Lunch will be in the middle with lots of cheese to taste as well.
My first cow — Dinah — arrived in the fall of 2004. I knew nearly nothing about dairy cows, or any cows, at the time. Little by little the dairy grew and one cow became a small herd and a creamery was built. I settled on making a Camembert cheese, reflecting on fond memories of cheese in France many years earlier. For more than a decade I made Dinah’s Cheese, delivering it to restaurants and stores around Seattle. It was a fabulous, tasty cheese.
Now that I have retired from cheese making, I will be teaching a class on making that bloomy-rind Camembert style cheese. My goal is to give you the skills to either make a few in your home kitchen or to make many more commercially, albeit on a smallish scale.
We will go through the process to transform fresh milk into curds and then age those into a ripe cheese. Lunch will be in the middle with lots of cheese to taste as well.