Cheese Day

Well Cheese day is over; we had so many people miss out on this opportunity, we’ve promised to do another class after the Christmas season is over.  We all had so much fun, except for having to wear the funny little hats. heheheeee
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I am so lucky, I love what I do, not like work at all really.  Entertaining is so much fun.  Being able to put a smile on people’s faces is right up my alley, foodies are so much fun.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The day started out with our students arriving to morning tea, freshly made scones and the choice of 3 homemade jams.  Our cappuccino machine and kettle were running hot.  The group of 10 were soon put into action by our presenter from Cheeselinks, making Fetta, Gourmet fetta and yogurt.  
 
At around 1pm I provided lunch which consisted of a slow roasted Moroccan lamb shoulder, crusted with an apricot/spice mix glaze and stuffed with Kings rice, Turkish Circassian Chicken with salad, blood orange and fennel salad, and slow braised beef ribs.  I think there was enough for every taste there.   
After lunch they were all quickly back into it.
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
There was fetta to be turned and as an added bonus the group was shown the process of making ricotta from the left over fetta whey.  Which reminded me of scrambled eggs as it was still warm as we all had a taste.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
At the end of the day while we were packing up and receiving more information on what we should do with our fetta next  I served up a platter of cheeses that Cheeselinks kindly supplied and some homemade salami that after all the wonderful comments will have to be on the schedule at Bec’s table next Autumn.   It really isn’t all that hard to make when you know the rules.
 

Author: Bec

Chef/Patissier

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