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Farmhouse Cheese Workshop – The “Work Horses” of Flavor
Sat, April 8, 2017, 11:00 AM – 4:00 PM EDT
Join former chef and cheesemaker, Gail Hobbs-Page, for a day of making and cooking with traditional farmhouse cheeses. For centuries, these simple “work horse” cheeses were made not to stand alone. By themselves, they can seem quite bland, but when worked into dishes, they are the stars!
Once the cheeses are made, we will turn them into better-than-storebought creations, and enjoy our efforts around the farm table.
Basic principles of cheesemaking including culturing, draining, and salting will be covered.
Whole Milk Ricotta is transformed into Ricotta Gnocchi with Sage
Ricotta Salata garnishes a Spinach Salad with Caramelized Citrus, and 12 year Aged Balsamico
Paneer will be stuffed into Indian Griddle Bread (Kulcha) with Double H Farm Vegetables
Limit 10 per class