A small, diverse permaculture farm (and now, Bakery!) in beautiful SE Minnesota - our dream come true life focused on Local Food, Local Art, Local Music.
Thursday, October 21, 2010
I just got home from teaching a Cheesemaking Class at the Good Food Store Co-op. I love this photo taken at the end of the class because it looks like everyone had fun!
Miller is the Cheese Whiz at the Co-op and he invited me to demonstrate how to make fresh mozzarella. (I know he really wanted Cadence, our farm's most intrepid cheesemaker, but she is in Mexico.) I had made quite a few wheels of hard cheeses after Cadence left for school, but truth be told, I hadn't tried mozzarella until I was asked to teach the class. It's not that difficult, however - it is the first cheese we ever made using Barbara Kingsolver's instructions in Animal, Vegetable, Miracle.
The cheese-making action was interspersed with tasting and learning.Miller is extremely knowledgeable about cheese and had prepared samples of many mozzarella-type cheeses for everyone to compare. The last step of mozzarella-making involves pulling the cheese like taffy and rolling it into little balls. This part was hands-on for everyone. I am happy to say our home-made cheese compared pretty favorably with the professional samples. Better yet, I think we have inspired six new cheese-makers!
In September 2008, we dived into our dream of creating a small, sustainable farm. Neither of us has previous farming experience, but we have enthusiasm and many ideas for this little 10-acre farmstead.