Today I went to Red Hill on the Mornington Peninsula and learnt to make cheeses from goat milk. They're currently sitting in cloths on my sink, draining their whey and waiting for me to rub them down with salt. Yum!
I learnt many things today, about cultures (the microbiotic kind), about goats, and some other stuff too, but mainly I learnt that there is no such thing as Too Much Cheese. I ate cheese in the morning, and from the batches as we were tampering with them in very controlled ways, and then I ate lots of cheese at lunch, and then seconds of the lunch cheese, and then some more in the afternoon, and honestly, I could just keep eating cheese. Especially with some wine.
I came away with cheeses, and Greek yoghurt, and wine and olive oil (to marinate my fetta with some rosemary), and lots of fliers! I can't see myself making cheese at home regularly, especially in my current house. It requires the dedication of some clean kitchen space for a couple of days, and a range of bits and pieces. But I definitely plan to go to another workshop or two this year, and get me some more CHEEEESE!
Pine mushrooms, pasta and not much else
3 years ago