Last Sunday I taught a fun cheese making workshop on the farm. The class
was a bit overbooked, 15 people instead of the usual 10. It was a great group though – lots of good questions, enthusiasm, and energy! We made Maggies Round and I led the group through the entire process from start to finish: they helped set up the cheese vat, measure out the cheese cultures, inoculate the milk, test the pH, cut the curds, hoop the curds, and wash up all the dishes. The participants varied from those who work on other farms to those who were simply looking for a family activity on Thanksgiving weekend. I enjoy teaching the classes because it is fun to share my love for cheese with others, and it is lovely to watch others get inspired by the cheese making process.
For lunch we shared a delicious potluck in our community room upstairs. Everyone brought something great and we ate while the milk was ripening.
I am planning to teach a Tobasi workshop after the New Year, if you are curious about that, stay tuned for the date.