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I recently decided it would be fun to learn to make cheese, I am signed up for one of Ricki Carrol's classes in April and today I (and 3 friends) headed to Owen Farm in Hopkinton, NH and learned how to make mozzarella with her fresh milk.  What a treat, I can't wait to get started!!! I'm sure my questions will be rolling in soon!

Welcome!  i am envious, you got to take classes from someone who already knows the ropes!  You will not find a better group than here...everyone is very eager to share and inform!

Hi Ibaketoo, welcome!

FYI there is a Courses Sub-Board here just in case you'd like to give us a report on her course for others.

Welcome to the forum!

Hello Ibaketoo and welcome! Nice to have a class to go to congrats! Judging by your varous locations you must be fairly close to me. I am in CT. I want to take a class one day in NH with Peter Dixon.

Quote from: DeejayDebi on March 07, 2010, 06:18:49 PM
Hello Ibaketoo and welcome! Nice to have a class to go to congrats! Judging by your varous locations you must be fairly close to me. I am in CT. I want to take a class one day in NH with Peter Dixon.

I contacted Peter and he told me his classes will probably be in May in Sept...I teach baking in a high school culinary arts program, so unless he does it on the week-end I won't be able to attend...I'm jumping the gun here, but I assume I'll be having a blast with cheese.  I can use the commercial kitchen at school so it should be easier to handle and I have a local dairy with access to fresh milk, I'm psyched!

Quote from: Ibaketoo on March 07, 2010, 09:57:36 PM

Quote from: DeejayDebi on March 07, 2010, 06:18:49 PM
Hello Ibaketoo and welcome! Nice to have a class to go to congrats! Judging by your varous locations you must be fairly close to me. I am in CT. I want to take a class one day in NH with Peter Dixon.

I'm jumping the gun here, but I assume I'll be having a blast with cheese.  I can use the commercial kitchen at school so it should be easier to handle and I have a local dairy with access to fresh milk, I'm psyched!

I think that's a pretty safe assumption!