Posts Tagged ‘recipes’
Holiday Tomme is Coming Up
***MAKE DATE: On or Around Labor Day Weekend***
Last year’s Holiday Tomme event was so successful, this year we’re asking all the Guild members to make a Tomme based on the SAME RECIPE, and then to bring them to the Maine Cheese Guild Christmas party (December 13th at Hahn’s End) to sample them, and the best of them made by licensed cheese makers will be auctioned off as a fundraiser for the Guild.
The differences will be found in the milks (we had cows, goats, sheep, and mixed milks last year), in the hand of the cheesemaker (cutting, stirring, and draining the curd), and in the aging environments (last year many cheeses were aged in large sealable plastic tubs).
The make date is coming up: Labor Day Weekend. On or around the weekend of September 4th, make a 4 lb. (give or take) Tomme using the recipe below using whatever milk you have available. Age them as you would normally age a cheese like this (or discover the joy of aging cheeses by experimenting with this cheese. On December 13th bring them to Phippsburg to sample, and then sell.
All cheese makers should use Peter Dixon’s “Tomme Style Cheese” recipe that is posted on-line here:
Ricotta As Local As Your Kitchen
Portland Press Herald columnist Anne Mahle writes about how to make ricotta in your own kitchen:
Thanks to the surge in interest in “keeping it local,” good things are happening — to our economies and to the quality of our food.
What’s true for that carrot also is true for fresh cheeses and dairy products. And it’s easy to make your own ricotta, yogurt, buttermilk and even cheeses such as mozarella, fromagina and ricotta salata.
