As you may or may not know, I have taught Introduction To Cheese Making Classes for Metro Continuing Education in Edmonton. Yesterday I had the pleasure of teaching my first “Advanced” class, Camembert. I always talk about how the quality milk is important and all brands are not created equal; but at the same time I talk about how decent cheese can be made from bog standard store milk. Thanks to past student of mine, who got me in contact with the Manager, Scott, of Blush Lane Organic Market in Edmonton, this class had the opportunity to use some amazing milk. Blush Lane Organic Market sponsored the milk for my class, by providing 32 Litres of Organic, Grass-Fed, Low Heat Pasteurized, Non-Homogenized Vital Greens Milk from Picture Butte, Alberta. I wanted to publicly thank Scott and Blush Lane Organic Market for their generous donation, it was greatly appreciated by everyone.
But how did the cheese turn out you ask? Well the proof is in the pudding or curd in this case.
I had a great group of students in the class, they were all eager to learn and had some great questions about how to age their cheeses at home.
I made sure that the cheeses that I brought all had some flaw, well the ones that I made that is. I have a philosophy when it comes to teaching cheese making, I like to show the students how to spot when something is wrong with their cheese. It would have been all fine and dandy to show them perfect Camembert and say “With practice you can make cheese like this…”, but I feel they would learn more from seeing what “Slip Skin” actually looks like, or what a Camempuck looks like when you bounce it off the floor. All the cheeses were edible and for the most part tasted great, but they were used as visual aids to the lesson.
The one draw back to teaching Camembert, is the “Watching Paint Dry” moments in between the steps. I provided some concurrent learning by talking about “Ripening Boxes” and how to make your own “Cheese Cave”. All in all I think a round of cheese charades would have been great too. It was a great class, with great people and great conversation too. I hope to hear back from the class about how their cheeses turned out.
I will have more pictures up on the Facebook Page later in the week.