September 2008
Cheese Maker For A Day
15 participants enjoyed being a Cheese Maker for a Day on Sunday, September 28th. Find out more…
On Sunday, September 28th, FT held a Cheese Maker for a Day fundraiser seminar for Slow Food, The County. We had over 15 participants (including JK and staff!). The day began with coffee, goat milk & muesli, muffins, chevre, Cape Vessey and artisan bread, plus Ontario peaches for breakfast. After some introduction, the group changed into their scrubs. Boots were sanitized. Hair nets and “snoods” were donned. And off they went into the “restricted” area of the dairy to help make cheese for the day. The participants were broked up into two groups. The two groups rotated between tasks in the make room and caves. Some were also in the wrap room for a while.
FT Chef and Sommelier Andrew Laliberte, with help from JK (Jamie Kennedy) and staff, then presented a fabulous lunch featuring goat cheese stuffed lamb, a roasted cauliflower and goat cheese soup, salad, and a goat cheese based cheese cake with plum/rum coulis! The lunch was preceeded by a cheese & County wine tasting!
Following lunch, the group was once again put to work! At the close of the day, each participant left with a newborn wheel of washed rind or pecorino style cheese to take home and age on their own.
It was a terrific experience for the staff at FT and participants. For feedback and comments, see below…