On Saturday afternoon, we had a wonderful goat chees class, taught by Cathi Trippe. Gail and I have never been around any cheese work so we had a great time learning the basics from Cathi, who did a great job of explaining the basics and answering questions from our group. The group class was organized by our local Slow Food chapter (or is that convivium:)). and our thanks to Eileen Reilly for getting the ball rolling on this class.
Cathi covered the basic on inoculation, temperature tolerances and tricks to deal with the high plains climate, all the way through to the preparation of wonderful recipes with the cheese. It was a wonderful way to spend a day and now we have to try to tease out some time to apply the lessons learned.
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