Easy Cheese Extravaganza - Creations Based on Easy to Make Cheeses

The concept for this meeting was suggested by Erna Andre, and I think it sounds ideal for our club at this time.  Many of us are beginning cheesemakers and have only experimented with the quick and soft cheeses such as mozzarella, chevre, fromage blanc, etc.  Many of these easy to make cheeses are fantastic alone, but those of us who have done them a lot get a bit bored with them.   The plan for this meeting, then, is to share ideas, recipes, and techniques on things that can be done with our easy cheeses.  At The Beverage People, some of our best fun with cheese has come from our creations AFTER we make the cheese.  For example, many of you got to try Robyn's mozzarella creation at the February meeting where she rolled the hot mozzarella with proscuito and basil---amazing!  

The agenda for the meeting will be packed with many intereting demos.  Five volunteers will participate in showing off some of their favorite creations.  Here is the current agenda:

 

-Gabe Jackson: Holiday Spiced Cream Cheese Nut Roll/Ball

-Added 5/5/11...Robyn Rosemon: Quick Mozzarella Creations

-Added 5/6/11...Judy Pineda: Making Burrata from Mozzarella Curd, Ricotta, and Mascarpone.

-Added 5/6/11...Susan Hillier: Chevre Brownies

-Added 5/7/11...Erna Andre: Russian Syrniki's (what's that?  see...  http://en.wikipedia.org/wiki/Syrniki)

 

This should be a fairly informal meeting and I aim to have a few cooking stations set up in the classroom.

We will be tasting the creations during the meeting but also please bring food and drink to share...homemade cheese, bread, butter, yogurt, beer, wine, soda, etc...all very welcome.  For this meeting, things made FROM cheese would be particularly welcome.  Cheers!

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  • A former member
    A former member

    I posted the Sryniki recipe on the Discussion board because it was too long to fit here.

    June 5, 2011

  • Cathy D

    An interesting and diverse group (my first time) with a common intererst in cooking and eating. As a newbie to cheese making (I have yet to try), I found it both fascinating and a little intimidating, but I'll be back!

    May 22, 2011

  • A former member
    A former member

    Had a good time and learned a ton. But then, I have a ton to learn... The mozzarella demonstration was extremely useful. That's going to be my next cheese. I now have four chevre, lots of creme fraiche, and one camembert under my belt.

    May 20, 2011

  • A former member
    A former member

    I had so much fun! Great food ideas (and yummy foods) and great people. Thanks, Gabe, for your organization magic.

    May 20, 2011

  • A former member
    A former member

    This meeting was a big success, I think we should try another just like it again in the future. Next time we could try a whole new assortment of cheeses and creations.
    Great turnout for a weekday evening! A lot of excitement and support from club members. Special thanks to Leanne, Robyn, Judy, Erna, Steve, and Susan for their volunteer work prepping and performing their demonstrations!

    May 20, 2011

  • A former member
    A former member

    Rod and I loved this meeting! We learned some new tricks and recipes, and really enjoyed all the people there. And the food was wonderful! Thanks to everyone!!

    May 20, 2011

  • A former member
    A former member

    It was great. The chefs k ew what they were talking about and I learned a lot. I was afraid of trying to make burreta
    And now I th k I can do it . Thanks

    May 20, 2011

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