Paicines Ranch presents: CHEESEMAKING & LACTO-FERMENTED PICKLES April 16-19, 2015 Featuring expert Vermont cheesemakers, Larry and Linda Faillace Spend a day or more immersed in the fascinating world of cheesemaking! Dr. Larry Faillace and his wife, Linda, create a fun, hands-on opportunity to learn about the art and science of cheesemaking. Larry and Linda will provide you with the skills to make a variety of cheeses, along with a manual that includes the history of cheesemaking, techniques, recipes, and more. One day of this series will be on learning how to ferment pickles and the history, principles and techniques of making this delicious and healthy food, with product to take home. Each day will also include lunch, and tastings of cheese or fermented vegetables. THURSDAY 4/16: Cheesemaking / Intro Class FRIDAY 4/17: Lacto-fermented Pickles SATURDAY 4/18: Cheesemaking / Intro Class SUNDAY 4/19: Cheesemaking / Italian Cheeses COST: Includes a light lunch and food tastings. *Early Bird register by Friday, March 27. Registration closes on Wed. April 8. Class Location: Paicines Ranch 13388 Old Airline Hwy Paicines, CA 95043 PacinesRanch.com 9am – 4pm each day, and limited to 20 students. Lodging available on-site. One-day cheesemaking class: $175 *Early Bird $150 One-day lacto-fermented pickles $150 *Early Bird $125 Classes may be taken on a per day basis Or take two or more classes at 20% off. For INFO and REGISTRATION: [email protected] 831-628-0288 Three Shepherds Farm http://www.threeshepherdscheese.com. Featured in The Wall Street Journal, the Food Network, Martha Stewart, Gourmet, Cooking Light, and Travel and Leisure. CLASS DESCRIPTIONS: Cheesemaking / Introductory Class offered on Thurs. April 16 and Sat. April 18: This class will provide you with the skills needed to make great soft cheeses, while learning about the history, art, and science of cheesemaking. And with your own hands, you will make several types of tasty cheeses. Using wonderful local milk, we will emphasize all of the key topics necessary for successful cheesemaking, and teach you the principles and steps required to make cheese. This one-day class comes with our cheesemaking manual (complete with recipes), a cheese tasting, and a delicious lunch provided by the great folks at Paicines Ranch. If you have a love of cheese or interest in making cheese as a hobby or professionally, you will greatly benefit from this class. Lacto-fermented Pickles Class offered on Friday, April 17: What do Jewish deli-style pickles, crisp sauerkraut, spicy kimchi, and Russian pickled tomatoes have in common? They are all created using natural lactic acid bacteria with techniques developed thousands of years ago. These techniques are a wonder-- they provide incredibly nutritious, and versatile products, that are remarkably delicious and easy to make in your own home. And not only will you be proud to serve your own fermented pickles to family and friends, you will be providing healthy probiotic rich foods to ensure their well-being! Larry and Linda Faillace will teach you the history, principles and techniques for transforming the fresh local bounty of produce into yummy healthy foods using simple effective methods and low cost supplies. In this one-day, hands-on class, you will make a variety of fermented pickles, as well as taste an appetizing array of fermented vegetables prepared ahead of time. Participants will get to take jars of started product home with them that they will take to completion and enjoyment. Cheesemaking / Specialty Class on Italian cheeses offered on Sunday, April 19: Completing our series on fermented deliciousness will be our popular immersion into the Italian world of cheese! We will focus on the incredibly fun and exciting world of Pasta Filata cheeses--the term used to describe the family of cheeses that includes Mozzarella, Burrata, Provolone, Cacciocavallo, Scamorza, and more. In this hands-on class, students will learn the science, art, and alchemy needed to transform fresh, local milk into soft, stretchy and delicious Mozzarella (and we are talking the soft Caprese salad type), and the gooey, unctuous Burrata, a pouch of perfect Mozzarella, filled with a variety of class-made cheesy fillings (including wholemilk and traditional whey Ricotta). Although designed as a stand-alone class, this final workshop has the added advantage of including the next steps of some of the cheeses made in Saturday's class. COSTS AND ADDITIONAL INFORMATION: Early registration closes on Friday, March 27, 2015. Final registration closes on Wednesday, April 8, 2015. COST: Includes a light lunch and cheese or fermented vegetable tastings. Class size is limited to 20. Classes start at 9 a.m. and run about 6 1/2 to 7 hours. One-day cheesemaking class: $175 *Early Bird Registration $150 One-day lacto-fermented pickles $150 *Early Bird Registration $125 Two or more class days, take 20% off. 2 cheesemaking classes: $280 *Early Bird Registration $255 1 cheesemaking + 1 pickles classes: $240 *Early Bird Registration $215 2 cheesemaking + 1 pickles classes: $400 (Save $100!) *Early Bird Registration $375 All 4 classes: $540 (Save $135!) *Early Bird Registration $515 Lodging available on-site. Please contact [email protected] or call (831) 628-0288 for more information and rates. Three Shepherds Farm is located in the heart of Vermont’s beautiful Green Mountains and is a family farm in the truest sense. Dr. Larry and Linda Faillace with their three children, Francis, Heather and Jackie, have worked together since 1993 on a farm enterprise that is committed to sustainable practices and quality artisanal products. Larry and Linda are passionate “cheeseophiles” and food enthusiasts; and over the past eighteen years have taught the art and science of cheese making to more than 3,000 students around the world. Three Shepherds’ cheeses and cheesemaking classes have been featured in numerous publications and television shows including: The Wall Street Journal, Food Finds on the Food Network, Martha Stewart Television, Gourmet, Cooking Light, Ski Magazine, Elle, and Travel and Leisure, to name a few. Check out their website! Three Shepherds Farm http://www.threeshepherdscheese.com, as featured in the Wall Street Journal http://online.wsj.com/articles/driving-vermonts-very-tastycheese-trail-1406219289, and in Civil Eats http://civileats.com/2014/09/15/want-to-be-an-artisancheesemaker-heres-where-to-start/.
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