Blessed are the cheesemakers
In another life, I might have been a teacher, an academic, a television producer, a farmer, a cook, a wine producer, a travel writer, a graphic designer, a writer or an international community worker. I could live a thousand life times and not get bored!
In one lifetime, I can not be all these things, but I can dabble in the things that interest me, like cooking and cheese making...
At the Bent on Food Cookery School people come together to dabble in something new, in something engaging and fun and on this occasion it was cheese making. Parmesan, Mozzarella and Halloumi were on the menu.
At the Bent on Food Cookery School, Carole Willman from Cheeselinks shared knowledge gained from over 30 years of cheese making, including hygiene and sanitation, milk selection and the role of ripening cultures.
Oh did I mention the morning tea?
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