Gallery » View from the workshop
View from the workshop
There's lots to do and lots to learn in our workshops - and it's great fun as well!
Click to enlarge:
Quark draining.
Mozzarella curd - Jean and Terry.
Mozzarella curd.
Cutting the curd in class.
Mozzarella stretching.
Piercing the curd (Blue Gouda).
Moulding Mozzarella.
Moulding Mozzarella.
Cutting cheddared curd.
Mature Blue Gouda.
Ricotta draining.
Feta brining.
Salting the curd.
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"Thanks for a great day yesterday. I let my (almost) mozzarella sit in the fridge overnight before warming it back to temperature in a warm water bath this afternoon. It went into the hot water and you can see what happened when it came out in the picture attached. I promptly sliced some up and grilled it on some toast with garlic olive oil and herbs for lunch - fantastic.
I also whipped up another batch of ricotta for some spinach and ricotta ravioli tonight! ...
Thanks again for such a fun and useful course - I feel like I have the beginnings of another great passion." J.H.
