Workshops E - Spring 2012: Massachusetts Cheese-making Workshop Series

- Instructors: Ray and Pam Robinson own and operate Robinson Farm an organic raw milk dairy & creamery. They produce certified organic Alpine & Brick Style, washed-rind cheeses using the milk from their own grass fed cows. E) Saturday, April 28, 9am-4:00pm, Making A Semi-Hard, Wash-Rind Cheese, $110 *** Cheese we will learn to make: Robinson Family's Alpine-style washed rind cheese. The workshop begins with introductions and heating and adding cultures to the milk. Next steps: adding rennet, checking for coagulation, the clean break, cutting the curds, heating and stirring the curds, draining the whey, molding the curd, pressing, de-hooping, re-pressing, salting and affinage. Break-out groups will rotate through lunch, affinage (the process of turning, brushing and washing the cheeses while they are aging), and dairy tours while the curds are setting and pressing. When possible, Ray & Pam will offer suggestions for adapting the recipe and procedures to the home kitchen. Please bring a clean apron and a plastic storage container to take home your 8-inch diameter wheel of cheese. It is important to wear clean clothes. You will be asked to wear plastic booties over your shoes and wear a hairnet and beard-net, if indicated. For more info on the workshop series <a href="http://www.nofamass.org/programs/extensionevents/cheesemaking.php">click here.</a>