[Cheese-Making Workshop (Mozzarella) with Paula Maddison] Learn how to make your own hand stretched Mozzarella. Class includes instructions and ingredients to make over 4 lbs of cheese at home! Embark on the journey of slow food and the world of crafted cheeses. With a deep in the bones ‘slow foodie’, multi-talented lass who is also an farmer extraordinaire……you can be taken into the world of sumptuous flavour, history, craft, and food as medicine.
=0D=0A=Meet Paula Maddison who has been making her own cheeses for over 5 years and teaching this lost, traditional art for 4. Cheese is a naturally fermented ancient food, come and learn how to make it in your own home. Though Paula has access to milking a cow and making her own cheeses using raw milk she we will talk about the virtues of whole foods and the differences between the process using both raw and pasteurized milk ….this workshop is for the wider community and the teaching of cheese crafting will happen with fully pasteurized commercial milks and comply to all standards and practices of health and safety.
=0D=0A=Spend an afternoon learning, linking with other fine foodies, and relish the succulent tastes of the cheeses made during the class. Paula will show you unique and creative ways of serving that are worthy of the cover of Bon Appetit magazine!
=0D=0A=Register: http://stircookingschool.ca/event/cheese-making-workshop-mozzarella-with-paula-maddison/
=0D=0A=October is Fermentation month at STIR – all classes will feature various forms of fermented foods and drinks. Also this month: fermentation information session, kombucha and kimchi workshops as well as a Japanese dinner.
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