Class with Gianaclis Caldwell

[scasnerkay]

I know that many of us have commented on how much we have liked the book "Mastering Artisan Cheesemaking" by Gianaclis. Well, she is teaching a class in Marin CA on October 25. I am very excited about this opportunity. If you live close enough to consider taking it please check the link on the attachment. At this time there are just a few more openings!

[Gürkan Yeniçeri]

I am officially jealous.  ;)

[mjr522]

I am officially jealous.  ;)

Ditto.

[scasnerkay]

Okay, here is another teaser..... a few spots left for this.
Here is a summary from Gianaclis: "We will be making three cheese types with three distinctive acid development goals, one stretched curd, one bloomy, and one feta. I will also be bringing curd in various stages of acid development for intensive pH investigation and sensory training."

[Gürkan Yeniçeri]

 :'( :'( :'( :'(

This sensory training is something that I would like to develop as well. Would you mind running a summary here after the training.

[Smurfmacaw]

Bummer,

sounds like fun and I'd drive up but I have a microeconomics class that day.

[scasnerkay]

It would be really nice to get a couple more folks signed up for the class. This is a great chance to have a class with Gianaclis up close and personal. What a great learning opportunity!

[scasnerkay]

It was a great class with lots of good opportunity for question and answer time. I really enjoyed meeting the interesting cheesy people that came to share and learn. And I especially liked that the cheeses I brought to share were considered edible!
I hope she will come again next year for another class!