It just so happens that Ricki's workshops are held 30 minutes from my home in Northampton! So today I had the chance to see cheese made in person and have all my questions answered. In the 6 hour class we made not only cheddar and mozzerella, but also Queso Blanco, Mascarpone, Whole Milk and Whey Ricottas, Fromage Blanc, Creme Fraiche and Mascarpone. We sampled it all!
The class was completely packed. Apparently after Animal Vegetable Miracle by B. Kingsolver came out (Kingsolver takes this class in the book) Ricki's business doubled! Despite the jam packed class, I loved the class and learned that cheese making is a lot easier than it seems! The people next to me bought everything that is needed to get started and spent $400. Wow! Maybe I'll wait on the hard cheeses that require an expensive press.
I was talking to some other people there and found out that King Arthur Flour is in Norwich, VT and offers baking classes. Coming up in the next few months they have a class on Baguettes, Artisan breads, whole grain baking, sourdough, croissants, holiday pies http://www.kingarthurflour.com/baking/. I am definitely going to sign up for one. How could I pick just one though?
They provided a lunch which included tomato and mozz salad, local greens salad, chicken, honey crisp apples and carrot ginger soup. Oh and of course a variety cheeses.
In other news...no Phish tickets for me. I guess its not such a bad thing that I don't have to drive 9 hours to Virginia.