- This event has passed.
Zoom ‘The Blues’
March 27 @ 10:30 am - 2:30 pm£45
I’m delighted to offer you this ‘Blues’ Zoom session. Over a period of 4 hours we’ll set up the most delicious creamy tangy bloomy blue chevre cheese AND make Stilton!
You’ll be using both goat and cows milk with a myriad of very special cultures sent to you, along with moulds for both the goats cheese and Stilton. You will require 10kgs of pressing weight for the Stilton – suggestions include dumbbells, bricks, lead weights which will be loaded onto/in the follower.
Please note – the chevre curd will need to sit for 18 hours to ripen before ladling into the moulds. Louise will talk you through your homework. For those of you who have joined in the camembert sessions, you’ll find some crossover in skills. Little chevre’s are ready to eat in 4 weeks, the Stilton at 5 weeks!
You will be sent cultures, moulds, vegetarian rennet, calcium chloride etc. Equipment lists and recipes will be emailed to you with the zoom login emailed the week before session so it doesn’t get lost in your inbox!
As with some other zoom sessions, we will dip in and out over the 4 hours as cheese dictates our next steps – there will be time for coffee and lunch!
The standard fee of £25 applies + £20 for ingredients incl p&p. Please complete online booking form so I receive your details, but you will need to email for £45 payment options.
Suitable for first time budding cheesemakers as Louise will discuss theory and maturing conditions.