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Soft Ripened Cheeses

18 Reasons
San Francisco, CA

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Monday, June 3, 6-9PM, Ticketed
Soft-Ripened: Cheesemaking 301
$60 for 18 Reasons members; $70 for the general public
Tickets: www.brownpapertickets.com/event/346170

Louella Hill, the SF Milk Maid, is offerng a four-part cheesemaking series for us, starting with the basics and moving right along to more advanced techniques. You may sign up for any number of the the workshops; each class stands alone, but are best when taken as a group. Tickets bought here are for Part 1 only. See below for links to Parts 2, 3, and 4.

Part 3: Soft-Ripened (August 5, 6-9PM)
Stepping forward into the land of cultures and rennet, The San Francisco Milk Maid invites you to join her in making a Coulommier-style soft ripened cheese. The soon-to-be luscious cheese project you'll go home with needs a few weeks of loving before it turns fragrant and frankly irresistible.
(http://www.brownpapertickets.com/event/346170)
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Part 1: Cultured Creams (April 1, 6-8PM)
Did you know all you need is a gurgle of buttermilk and a spot on the countertop to make incredible creme fraiche? Or that you can make mascarpone using just a spoonful of acid? That's right! Culturing and acidifying creams and converting them into decadent, flavorful foods is easier than you think. Join the San Francisco Milk Maid for this quick introductory course to home cheesemaking. A butterfat-based homework assignment is included.
(www.brownpapertickets.com/event/346164)

Part 2: Quick Mozz (June 3, 6-8PM)
The San Francisco Milk Maid invites you to make the most widely attempted, but most frequently disastrous homemade cheese ever: Thirty-Minute Mozzarella. We'll run through a simple recipe using several types of milk so you can see first hand why Quick Mozz can either be a love or a hate relationship. Then, for fun, we'll pull a bit of pre-made curd to snack on. (http://www.brownpapertickets.com/event/346167)

Part 4: Leaf-wrapped (October 7, 6-9PM)
Finally a cheese class that really looks at the art of affinage! Join the San Francisco Milk Maid as we tackle the art of using spirit-soaked leaves in the cheese aging process. Together we'll use brandy-soaked chestnut leaves to swaddle pre-made cheese pucks. With some (home) aging, your little love packet will then become a charming Banon-style cheese present for you to open.
(http://www.brownpapertickets.com/event/346177)