Jim pointed out that the first step to making great cheese is to taste great cheese. You need to know the final goal before you can strive to surpass it. (I’m sorry I didn’t get a picture of the samples, but by the time I got to the table, they had been almost completely devoured and then I was too busy grabbing the last delicious bites. If anyone came to the workshop not knowing that Jim can make cheese, all doubts were alleviated at this point!)
Before we returned to the make room, Carolyn from Gardner, MA posed with Lindsey. Carolyn took Ricki’s workshop last summer. She then had a “Homemade Artisan Cheese Tasting” at her home. She and three of her friends brought their own cheeses which they and other friends sampled and analyzed. She promised to invite us to her next one.
Sarah and Mike showed up bright and early Sunday morning. Mike is a veterinarian currently living in Freehold, NJ. Soon, however, he is buying land in Hamburg, PA where he hopes to eventually raise his own sheep. Like Jill, he also brought his own Cheddar to the workshop.
She made one of her Cheddars with store-bought milk. The other was made with organic raw Jersey milk. You’ll never guess which one we preferred . . .