I'm back! I've been taking a break from the blog to finish my book and teach a few cheesemaking classes. It is amazing how many people there are who want to learn to make cheese! Cheese is one of the those mystery foods that no one is sure exactly what is involved. So it is great to be able to share and bring the joy of cheese to those who are interested. We meet for 5 weeks and learn to make chevre, a molded goat cheese, a bloomy rind, cheddar and mozzarella. My goal is for everyone who takes the class to be able to make cheese on their own. So far, so good! We are linking up cheesemakers with milk producers, so it is a win win situation.
My neighbor's goats kidded last weekend, so there are kids running about the neighborhood! What fun. Kids and lambs are surely the best cure for the winter blues. They hop, skip and tumble and make me smile just thinking about them.
Tonight's cheese making selection includes: Chevre with crushed black pepper and a soft goat cheese served with pears, pecans and local honey. This combination is elegant and impressive.