We have a new family member, Pascal Tomini. He’s young, pasty, and a little high-maintenance. Pascal is the pet cheese I brought home from the fabulous cheese-making class I participated in at the Cheese Board in Berkeley.
As you can imagine, seconds lapsed between the time I heard about this class and when I registered for it. Any opportunity to stand in the back of the Cheese Board kitchen, with a collection of other cheese devotees, was a huge attraction. I own a book on home cheese making, but am intimidated by the step-by-step process. Having an experienced teacher walk me through each step would make it much more accessible.
On Wednesday evening after work, I met up with my friends Kerry and Jennifer at Cheese Board Pizza, just a few doors down from the Cheese Board (where the class was to be held). It was raining wildly outside as we sat inside, gobbling down delectable slices of pesto covered zucchini pizza, enjoyed with a glass of red wine. Live jazz music was playing at one end of the room, and the place was packed. I could have sat there all evening soaking up the cool Berkeley atmosphere.
It was time to head over to our cheese-making class. We grabbed our umbrellas and walked two doors down to the bakery. Once inside, we were offered white aprons and were ushered to the back of the kitchen where the class was getting underway. Our teacher simply donned a name tag that said “Cow”, so that’s how I’ll refer to her. Cow runs a cheese school called The Milk Maid in San Francisco and is an experienced cheese maker and instructor.
My friends and I stood around the large kitchen prep tables under soft lighting, surrounded by other participants who were as eager to learn the steps involved in cheese-making as we were. I was in heaven! The expansive cheese counter to my left, the large ovens that produce some of the best baked goods I’ve ever delighted in, to my right.
In front of us were cheese forms, a large cookie sheet, and a tiny tray with a sampling of various cheeses made from a variety of processes. Cow explained that we were going to learn how to make a crottin or tomini recipe (a lactic set cheese, best eaten fresh to moderately aged), and then she walked us through the basic steps for making ‘lactic set cheeses’. As I had hoped, the instructor demystified the process, making it accessible and exciting.
The experiential portion of the class involved ladling large curds of cow’s milk into my small plastic form and allowing it to drain over the cookie sheet. After listening to Cow’s clear instructions, we all went home with happy cheese-filled bellies, and our curd-filled cheese forms, soon to evolve into true aged cheese.
So, Pascal Tomini and I drove home together in the rain. I introduced him to the other family members, and then put him to bed on the kitchen counter. Excited to expose Caleb to the cheese-making process, I involved him the next day by having him gently remove the cheese from the form, then sprinkle both sides with salt. We carefully placed Pascal in a Tupperware container (lid not quite on) and then into the fridge.
Over the next few weeks, Caleb and I will follow his progress, turn him over daily, and take in deep inhalations of the promise of good cheese eating to be had.