"Flavored"­ Cheeses --- Cheesemaking Day at the Hewitt's

  • October 9, 2011 · 2:00 PM

Our October meeting will be a "flavored" cheeses event hosted at the residence of Nicole and Mike Hewitt in Cotati. Nicole is a new member to the club and very enthusiastic. She attended our second committee meeting and signed up to host a meeting. Thanks Nicole! The plan is to gather there for sharing food, drink, and good times while we make a large batch of curd (cheddar, gouda, jack? what's your vote?). At the point of draining the whey and moving the curd into press molds, we can add different "flavorings" to each mold to produce completely different cheeses. This is a totally new idea. All input and ideas are appreciated, so please add comments below if you have a lightbulb idea or any suggestion, really. Some flavors we have discussed so far are beer, truffle, peppers, and berries. Please bring along a dish, cheese, bread, beer, wine, or some kind of contribution of your choice. Flavored cheeses, whether homemade or commercial, would be particularly welcome at this meeting. We have chosen to NOT post up the Hewitt's address here. Please RSVP and the meeting address will be emailed to you prior to the meeting.

See you there!

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  • Cathy D

    It was a fun afternoon with friendly people as always. The Hewit's were wonderful hosts and Gabe did a great job demonstrating how to make and flavor cheese curds and then press them in molds. Monty generously shared his wonderful homemade cheeses and Linda's garlic beer bread was fantastic. A great experience!

    October 12, 2011

  • Kathy L.

    It was a wonderful day of learning new techniques, tasting cheese and wine and making new friends. Thanks Nicole and Mike for hosting this great day.

    October 11, 2011

  • linda c.

    I enjoyed seeing the various ways to flavor cheese. The curd of cheddar and hard apple cider was great! I can't wait to taste the finished products! Much thanks to our hosts Nicole and Mike. Great experience Gabe!

    October 10, 2011

  • A former member
    A former member

    Thanks to Mike and Nicole for sharing their house, to Gabe for all the great cheesemaking, to Montie for bringing that great cheese - especially the Reblochon, and to all others for their contributions of food and good company!

    October 10, 2011

  • Joan M.

    Great day and Gabe did a fantastic job in getting everything prepared for the demonstration. Nicole & Mike, the hosts, were awesome to have us in their home for this event. I think a great time was had by all!

    October 10, 2011

  • A former member
    A former member

    This was our first meeting to take place a member's house. I think that worked out really well. Thank you Mike and Nicole, you have a great house for hosting!
    Our four flavored cheeses are now out of the press molds and into the drying box. They are looking really good so far (I posted up pics in our photo section linked to the meeting). Watch out for them at our upcoming holiday party (I'm certain at least the pepper jack will be ready by then).
    It was a great group that came out to the Hewitt's yesterday, very enjoyable. And some amazing cheeses, breads, wines and beers as well!

    October 10, 2011

  • A former member
    A former member

    Thanks Mike, Nicole and Gabe. It was great. Judy Freedman

    October 10, 2011

  • A former member
    A former member

    Caraway and Kummel (aquavit) ?

    October 4, 2011

  • A former member
    A former member

    I'll come for sure..with the sounds of all these exciting flavors....

    October 3, 2011

  • A former member
    A former member

    Hello flavored peoples,
    I'll bring some hot pepper flakes for one cheese flavor (homegrown "hot Lemons" they're... yellow..) They're hot like jalapenos, couple of tablespoons? probably not much more for a 1lb..? yes?
    .

    October 3, 2011

  • A former member
    A former member

    Unfortunately, I will be on the road returning from Texas. Have fun, everyone!

    October 2, 2011

  • A former member
    A former member

    I thought I'd posted but don't see it...so I'll ask again. Could one do a smoked cheese flavor? Not sure how but think it would be interesting!

    August 26, 2011

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    Membership Coordinator, Co-Organizer
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