QS Cheese Class

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A friend bought an Amish cookbook that had a recipe for velveeta in it so we thought it would be fun to give it a try as an extra project. This is the final stage, moulding. We’ll be sampling it next week.

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Each class we not only make cheese, but sample it as well. Some we made and some made by others because it had to age as much as six months.

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When making cheese there are eight basic steps (with some variations depending on the type of cheese); warming, ripening, setting, cutting, healing, stirring and cooking, draining and hooping. This photo shows the cutting phase.

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After draining and hooping some cheese require pressing. Show here are two different presses.

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One of the cheeses we made was havarti, our group chose to add dill. Each cheese had a design pressed into the top, ours is a pig. We hooped, then used one of the presses shown above. Once it was pressed it was cryovaced for aging, it should be ready to eat in about six months.

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