A friendly reminder from LUSH Valley Food Action Society about the upcoming cheese-making workshop this Sunday!
Presenter: David Rotsztein (A full description of the workshop and David's bio follows below.)
Time: 6:30 - 9:30 pm
Venue: LUSH Valley Hub - 1126F Piercy Avenue, Courtenay
(250) 331-0152
Requirements: Comfortable clothing,
Cost: FREE - the costs for this workshop is funded by Comox Valley Literacy Now to promote food literacy in our community. (Visit their website at www.cvliteracy.ca.)
_______________________________________________________________
What the workshop covers:
We begin the workshop with an historical overview of cheesemaking. We then continue on to make three types of cheese: a heated cheese - Paneer, a renneted cheese - Cheese Curds, and a rennet-free hung cheese - fromage frais. During the drawn out cheesemaking process we'll look at the various ingredients in cheese - milk, rennet, culture & salt, we'll discuss homogenization, pasteurization and raw milk, and we'll talk about the various influences that affect the ripening of the cheese. There'll also be a bit of info about the science and history of cheesemaking. When all is said and done and the cheeses are ready, we finish off the workshop with a tasting party of the cheeses made during the workshop. People take home not only a sample of some of the cheeses made during the day, but a thorough understanding of the basics of the cheesemaking process, and some skills and experience to put towards their own cheesemaking experiments. The workshops focus on both how you can do this in your own home, and also how the whole process is done on a commercial scale. It's a lot of cheese to digest - people have taken it twice!
David's bio.....
"David Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island, BC where he makes chevre, as well as aged goats milk cheeses from a small herd of Saanen goats. He picked up his cheesemaking skills from various teachers, including a brown swiss cow named Sundae on Cortes Island. David has given cheesemaking workshops for many food security-minded organizations around the Salish Sea including the Galiano Food Program, the UBC Farm, and the Sustainable Living Arts School."
Say CHEESE!
Presenter: David Rotsztein (A full description of the workshop and David's bio follows below.)
Time: 6:30 - 9:30 pm
Venue: LUSH Valley Hub - 1126F Piercy Avenue, Courtenay
(250) 331-0152
Requirements: Comfortable clothing,
Cost: FREE - the costs for this workshop is funded by Comox Valley Literacy Now to promote food literacy in our community. (Visit their website at www.cvliteracy.ca.)
_______________________________________________________________
What the workshop covers:
We begin the workshop with an historical overview of cheesemaking. We then continue on to make three types of cheese: a heated cheese - Paneer, a renneted cheese - Cheese Curds, and a rennet-free hung cheese - fromage frais. During the drawn out cheesemaking process we'll look at the various ingredients in cheese - milk, rennet, culture & salt, we'll discuss homogenization, pasteurization and raw milk, and we'll talk about the various influences that affect the ripening of the cheese. There'll also be a bit of info about the science and history of cheesemaking. When all is said and done and the cheeses are ready, we finish off the workshop with a tasting party of the cheeses made during the workshop. People take home not only a sample of some of the cheeses made during the day, but a thorough understanding of the basics of the cheesemaking process, and some skills and experience to put towards their own cheesemaking experiments. The workshops focus on both how you can do this in your own home, and also how the whole process is done on a commercial scale. It's a lot of cheese to digest - people have taken it twice!
David's bio.....
"David Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island, BC where he makes chevre, as well as aged goats milk cheeses from a small herd of Saanen goats. He picked up his cheesemaking skills from various teachers, including a brown swiss cow named Sundae on Cortes Island. David has given cheesemaking workshops for many food security-minded organizations around the Salish Sea including the Galiano Food Program, the UBC Farm, and the Sustainable Living Arts School."
Say CHEESE!
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