A cheesy day

I've got to say that the high school kitchen has come on a bit since I last entered one. Out in the country beyond the range of the gas pipes, we had electric four hob white enamel stoves and laminated bench tops.  The room the cheese workshop was held in was a gleaming expanse of stainless steel commercial grade gas stoves and bench tops.

Of course, back in the day, 'hospitality' didn't really exist as a career option.  Our classes were all about feeding a family and not much frequented by boys.

Fortunately times have moved on and our class today was pretty well balanced gender-wise and uniformly passionate about the topic at hand.

The guest cheesemakers Giorgio Linguanti from Thats Amore Cheese and Claire Baily from Hunter Belle led the class through the steps in making mozzarella and a white mould soft cheese.

Switching back and forth between the two recipes with some brief interludes in the classroom next door for some theory presented by Claudia of McIntosh & Bowman, it was a pretty fast and furious day.  I hope my notes don't result in my ending up with white mould mozzarella and hand pulled camembert back in my own kitchen!

All the milk supplied was of a really high quality however the unpasteurised one seemed to give a nice chunky curd that held together better than the other one.    I'll be seeking that one out.

While the camembert curds drained in their cute and economical mounds,  Giorgio went around and got everyone started with forming their mozzarella into balls and twists.

A flurry of cleaning up and packing wobbly curds into containers and we were all off home with our precious cargo ready for the next steps in the process.

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