We are super excited to be preparing the menu and cheese makes for this weekend’s Milkcrafting 102 class. This is the 2nd class in the 3-part series, and the class in which we teach anyone who wants to learn how to make our award-winning Mariposa Bijou mold-ripened goat cheese. Here’s the full text on the class. As of this morning, there was exactly 1 spot left. If you want it, go here. Its okay if you haven’t taken 101 yet.
The Institute of Domestic Technology: Milkcrafting 102
Mariposa Creamery, Altadena
Saturday, November 12, 2011, 9:30am – 2:00pm
9:30am Check in & continental breakfast
Snack Monkey & Son coffee served with fresh goat’s milk
Oatmeal scones served with chevre
Service will take place in the Solarium
9:45am Introductions
10:00am Feta make using pasteurized goat milk from Summerhill Goat Dairy
Taste Fresh goat milk vs chevre vs mold ripened vs feta
(a lesson in flavor development)
11:00am Mozzarella make using Organic Pastures raw cow milk
12:00pm Lunch
Meal Salad of seasonal greens, garden arugula and feta cheese
Roasted red pepper soup with crème fraiche from The Press
Vegetable dish TBD based on locally available ingredients
Pizza with class-made mozzarella, basil from our herb garden
Famous Press Restaurant chocolate chip cookie, served warm
1:00pm Demonstration of making Mariposa Creamery’s award winning Mariposa Bijou, a mold-riped goat cheese in the spirit of the typical cheese of Provence
Taste A selection of mold-ripened goats and camembert-style cheeses with both classic and unexpected wine pairings; discussion of basic pairing and tasting methodologies
2:00pm Graduation
We will provide a tour of the goat farm and answer questions about goats and urban dairying immediately after class for any interested students.
