Workshops 2013: Washed Rind Cheeses

This is a Hands-on Two Day Workshop
March 31- April 1 (Sunday/Monday), 2013 from 9am to 5pm
Location: State of Maine Cheese Co., Route 1, Rockport

Noted cheese maker and expert teacher Margaret Morris of Glengarry Fine Cheeses in eastern Ontario will be in Maine to teach a class on Washed Rind cheese types: production methods and aging techniques.

Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.

Production and technology associated with washed rind cheese making

Day 1:

-to make a St. Paulin style washed rind cheese from cow’s milk.
-selecting lactic culture strains to produce the most diverse flavour profile, the influence of acidity on fine cheese
-discussing the aspects of acidity development during Cheesemaking and post cheese making
-moulding, washing, and aging St. Paulin
-selecting and discussing ripening cultures and their role in washed rind technology
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-discussing how to implement the procedure of St. Paulin recipe to a sheep’s milk cheese within the frame work of a cow’s milk recipe

Day 2:
-to make a Reblochon style washed rind cheese from cow or goat’s milk (due to availability)
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-question and answer session on cheese improvements from cheesemaker’s samples of cheese , evaluation of attendee’s cheese.

COST: $200 for Guild members, $225 for non-members (price includes a one year membership to the Guild)

Send your $100 deposit (checks can be made out to the “Maine Cheese Guild”) to guarantee a spot to:

The Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260

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