eSS&SC Sponsored Events, Demos, and Classes

Meet and cook with elite chefs and artisan makers of the edible South Shore & South Coast community.

Attn. Cheese lovers: We’ll gather around the table, dig in, and learn the cheese making process. Learn about milk choices, rennets, cultures, shaping molds, and aging.
Linda Davey of Indie Ferm Supply will lead our way through the fascinating world of curds and whey.

And just as your stomach starts to rumble,  will take freshly made cheese and dress it up with sauces and spread for you to enjoy. In each class, we’ll be making and tasting 3 different style kinds of cheese.

Cheese Making Demo 102:
Mascarpone, Cottage cheese, and Cheese Curds (selection may vary slightly)
Mascarpone:  an Italian cheese from the Lombardy region. It is a thick, double or triple cream, soft cheese with a very high-fat content ranging from 60% to 75%.
Cottage cheese: a mild flavor cheese curd product. The curd is drained but not pressed, so some whey remains and retains moisture. The curd is generally washed to remove the acidity and leave a sweet taste. It is made from different types of milk with different fat levels.
Cheese Curds: mild with similar firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.
Wednesday, April 4, 2018
7:00 pm – 8:30pm
KAM Appliances, Hanover
$30, email to register.
Cheese Making Demo 101:
Paneer, Ricotta, and Mozzarella
 (selection may vary slightly)
 Ricotta: a soft Italian whey cheese.
Fresh Mozzarella: 30-minute version of the stretchy southern Italian style cheese you know and love.
Paneer: a lemon juice or vinegar cheese used in Indian cooking. 
Wednesday, April 11, 2018
KAM Appliances
7:00 pm – 9:00 pm
$30, email to register

All supplies provided. As well as yummy snacks.
Email to Register for any, or all, of these events. We will respond with a Paypal invoice to hold your seat.

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