Phew. What a day: chemistry, regulations, conventions, pasteurising, cultures, rennet variations(animal or vegetable) and other such important things for makign cheesy delights.
And we helped get some lactic curd started to make into soft cheese tomorrow.
Our group is making Cheshire cheese tomorrow - exciting!
We have been very well fed, with a trio of delicious goat cheeses for morning tea and various tasty rich delights for lunch. Luckily Mindi and I bought 10kgs of carrots in Ohakune on the way up and a big bag of brussel sprouts for penance...
12 lovely keen types on the course - 10 women and two men! Funny. Many milkmaids : )
Mindi and I are very excited about future opportunities this new knowledge (and hands on skills) will bring.
Our lovely morning tea cheeses (a half and half goat and cow camembert, a goat brie and goat blue) all available from www.overthemoondairy.co.nz - go there now and buy up - such deliciousness cannot wait!
: ) x
mmm cheeeese
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