Now, usually you begin your cheese making lessons with first taking a soft cheese class. It's much quicker and easier: boil milk, add lemon juice or vinegar, wait a little while and Voila! Strain, season and/or flavor and eat. I've watched Heather teach this a couple of times.
But this class was a hard cheese making class and it called for much more time, effort and dedication. I had no idea what I was getting into.
This is the basis for your at-home cheese making: a kit containing a cheese mold, cheesecloth, cheese mat all in a clear plastic "cheese cave" (used for in-the-refrigerator aging. There are other things needed, of course, that were supplied by Heather: the milk, cultures, Renet, heaters, etc.
|... ready to be taken home and brined and dried before we even begin the aging process.|
It's so true -- There's never a dull (nor a free) moment on a farm.
What an amazing opportunity it was for me to take part in the cheese making class. It's up to me to tend it now; and it'll be at least 3 weeks before I can even think about tasting it.