Unfortunately, due recovery from my knee operation, I have had to cancel this weekend’s Mozzarella and Ricotta course at Melton South. I am unable to walk for the next few days, so cannot teach my favourite skill and hobby, which makes me very sad.
I cannot apologise enough to the people who booked on the course. I am so sorry for the late notice. Hopefully you have rebooked on an upcoming course and I get to meet you all then.
|Mozzarella Cheese Making Courses are great fun!|
Thankfully we have two more courses locked in for August 2014 at two locations in the western suburbs of Melbourne. One at Melton South Community House, and another at the Hillside Community Centre.
You can find the venue and dates at this link; www.littlegreenworkshops.com.au/p/cheese-making.html. Places are currently available.
Also when I am back on my feet in a couple of weeks, I will hitting the kitchen get into this seasons cheese making.
I have missed cheese making so much, and am going to be experimenting making some bloomy rind cheeses.
Ian from Much To Do About Cheese has shared his Little Squirrel recipe with me a while back, so that will be the first one I am going to tackle.
Then I think I am going to try Cambozola, which is a cross between a Camembert and a Gorgonzola. Gürkan has the method posted over on his site Home Cheese Maker.
Both of these cheeses look delicious, but will take some time to perfect. I will start off using the best milk I can get my hands on, which I know will help considerably.
Anyway, stay tuned for the next Monday’s Cheese podcast as well. Lots of questions are coming in via email which you can still send to firstname.lastname@example.org, but I am a bit light on with voice mails. If anyone has any home cheese making questions, please see if you can leave a voice mail via the speakpipe widget. I would love to answer your questions if I can.
Looking forward to getting back on my feet again.
Originally posted on Little Green Cheese