Here are the details for those attending the Cheese Class Sunday May 17th from 1:00 to 5:00. Class is sold out, so if you have an interest, send me a note and we can start a wait list for another class in June.
Slow Food Cape Cod is offering a cheese making workshop with Jen Holloman and her husband Jason Beetz (head herdsman) from Ocean Song Farm. When: May 17th from 1 to 5PM – limited to 6 participants, will plan more in the future for those who have an interest. Please email me if you would like to attend, once I confirm your spot, please send check.
Where: East Orleans – My House – will send directions, once you are confirmed (508) 237-3191 cell #
Cost – $40.00 per person (or $65.00 for two people sharing one pot) – non refundable (unless we fill your spot) Payable in Advance to: Mary DeBartolo / PO Box 203 / East Orleans MA 02643
What to Bring:
one gallon or larger stock pot, colander that fits inside the stock pot to drain the curds and whey, baking dish or other large container to plunge the stock pot into an ice bath, candy making thermometer (to 220 degree Fahrenheit), metal whisk, metal spoon, container to bring home cheese , toppings for cheese we will share in class (herbs, spices, edible flowers, anything that inspires you). I have extra equipment, and will have on hand for those that would like to borrow.
Jen and her husband Jason Beetz, have a herd of goats, living the good life – grazing on grass, in Barnstable. She has agreed (yeah) to teach Slow Food members and friends how to make cheese with fresh goat milk from Oak Knoll Farm. We will be making both chevre and ricotta from the goat milk. This will be a hands on activity! In addition to making the cheese, Jen is going to bring some pre-made plain chevre that we can flavor with our toppings. I’ll supply the crostini, crackers, bread and other food items to savor with our chevre (and some wine).
Posted By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader