I took a “Master Class” at the cheese school during Fancy Food week. It was taught by the awesome Zoe Brickley of Jasper Hill Farm, the same woman who put together this video:
Anyways the class was “Milk, from Grass to Vat” and it was a great trip through the chemical reactions that make cheese magic happen. While the class acknowledged that milk is just one (important) part of the cheesemaking process, the attention to detail on milk composition and the effects of things like feed, mold, yeast, holding time etc, was impressive.
And the cheese was good.
Before
(From top: Harbison (Jasper Hill milk), Harbison (Andersonville Farm milk), Winnimere (oops, not shown), Landaff, Txiki, Tomme de la Chataignerie, Quadrello di Bufala (aka “Buffalo Taleggio”) Cabot Clothbound (Kempton Farm), Cabot Clothbound (pooled milk from Cabot Co-op)
After:
Gordon ("Zola") Edgar 