June 10, 2013 by Joanne T Ferguson
“I MADE THIS!”, I can S-Q-U-E-A-L with UDDER DELIGHT!!
I am STILL on a cheese high! (or actually “feel” like I HAVE been in Cheese Heaven!)
Udder Delights is an Australian “family” owned and operated business in the Adelaide Hills here in South Australia.
“Trevor & Estelle Dunford, along with Saul & Sheree Sullivan, are the faces behind the brand.”
I LOVE when I can match a face with a brand! YOU?
Sadly Estelle passed away in 2011.
“Udder Delights, and all of our related enterprises, continue in her honour and legacy.”
Courtesy of Sheree, this Udder-ly Delightful Cheesemaking Class was extended to me!
“What did I know about cheese making previously?“, I “hear” you say?
I have a confession.
While it was a “cheese” challenge, I thought at the time paneer was one of the easiest cheese to make and I had never used rennet before!
What I loved when I walked through the door, (or shall I say was “invited to the cellar” —which is where the class is held) is the “very warm welcome” which immediately “melted” my anxiety.
Each person in the class came from a different background, which was quite varied, but we all “shared” together our love, passion and enthusiasm for local food and wine; especially cheese!
Let’s get started shall we?
I now know it was Egyptian nomad tribes who discovered cheese, TRUE!
They were smart to figure out using an animal’s second stomach bag as vessels too!
“What is rennet?“, I “hear” you say?
Rennet is an enyzyme that reacts with protein in milk to thicken the milk. It is “very strong” and needs to be diluted in cool filtered, boiled and or distilled water before it’s added to milk.
“What’s Starter Culture?”, you ask?
You are asking GREAT questions today!
Basically, starter culture is frozen dried bacteria. The bacteria is “dormant” until they are put into milk.
Once “activated“, the starter cultures “create lactic acid.”
The milk becomes “acidic“, causing it to curdle.
This acidity preserves cheese in early stages of draining and maturing.
And the class has not yet started to make cheese yet!
Under “great guidance and instructions” we were well on our way in making quark/quarg/goat curd (an acid set cream cheese) and cream cheese/chevre too!
I LOVE cheese….YOU?
HOW EXCITING can THIS class be?
I loved them all, but I LOVED the Divine Dairy Blue Cheese and Ashed Chevre and this, amongst quite a number of other Udder Delights Products came home with me! 🙂
The class was “enlightened” about Udder Delights various cheese ranges and history; about Divine Dairy which (Udder Delight’s second label)’ “is certified organic biodynamic artisan cheese that is full of flavour.”
Measure, S-T-I-R, heat! (To a precise temperature of course! )
NOTE to self: remember to add rennet! lol
Can you smell the freshly baked bread? I KNOW, I am SUCH a tease! lol
The SKARA Smokehouse Ham and SKARA Hungarian Salami was served with delectable caramelized onions, chutney, feta and pesto; need I go on?
Lunch was matched “beautifully” was the Bird in Hand Winery Sav Blanc, which I am a fan of now too!
“How was I to do?”
By now, it almost “felt” like the class were honorary home cheese makers too! lol
Look forward to my updated post!
Where as a home cheese maker thanks to Sheree’s Udder-ly Delightful Cheesemaking Class, I will be YOUR host!
Not because I “wonderfully” got to attend Udder Delights Cheesemaking Class “graciously” by Sheree, I would HIGHLY RECOMMEND people “experience” this class and would make a GREAT class for YOU, your mum, your dad, your friends, your reles and ANYONE who is difficult to buy for; ESPECIALLY a foodie!