Three Great Days of Specialty Food Workshops specializing in Fermentation will be held next Friday, Saturday, and Sunday, in our Cheese House. ONE DAY CHEESE MAKING WORKSHOP: Friday, October 31st Enjoy a day immersed in the fascinating world of cheese with Ian Anderson and Larry Faillace in our one-day cheesemaking class! This introductory class will provide you with the skills you need to make great soft cheeses on your own, and will give you greater appreciation for all of the cheeses you love! This class provides a fun, hands-on opportunity to learn about the history, art, and science of cheesemaking. With your own hands, you will make several types of delicious cheeses, and learn the key steps involved in making all types of cheese. Anyone with a love of cheese or interest in making cheese as a hobby or professionally will benefit greatly from this class. The one-day class comes with our one-day cheesemaking manual (complete with recipes), a cheese tasting of Caves Branch excellent cheeses, as well as a delicious lunch. This class is part of the 3-day fermentation series and students are invited to register and participate in any or all of the class offerings. Saturday, November 1st LACTO FERMENTED PICKLING WORKSHOP: If you ever dreamed of making your own crunchy sauerkraut, delicious deli-style cucumber pickles, spicy kimchi, or any other of the vast array of pickled vegetable possibilities, this is the class you have been waiting for. Natural fermented pickles are easy to make at home, very safe and predictable, and results in delicious foods that are a vital component to a healthy diet. This method of preservation has been used for thousands of years by people from around the globe. Each region developed their own versions of these foods using fresh local ingredients, and these fermented products define many worldwide cuisines. Belize has an abundance of local vegetables that are excellent for pickling, and you will learn how a few simple tools and techniques can allow you to have great success in your own kitchen. And if you are a gardener that is always looking for a new and delicious way to use the bounty of your labor, you will find this a vital new technique. In this class, all students will participate in making their own pickles and will be able to take several products home with them to complete the process. We will also have an array of completed tasty pickles as well as those undergoing fermentation that the class will sample. If you are ready for a delicious and interesting class that you will forever use to create great healthy pickles, come join us on November 1 at Caves Branch Lodge. Sunday, November 2nd TRADITIONAL FERMENTED TONICS AND BEVERAGES WITH A BELIZEAN TWIST: This fun one-day class taught by Larry Faillace completes the series focused on fermentation with a focus on the amazing world of fermented tonics and beverages. These beverages are extremely diverse, and interesting examples can be found around the world. The unifying features of these healthful and refreshing beverages is that they are made with simple, readily available ingredients, can be created easily at home, and are transformed by bacterial and/or yeast cultures into traditional drinks. Some of these tonics were at risk of becoming lost traditions, but are now regaining popularity with the interest on probiotic rich, nutrient dense foods. Many of them use a specific SCOBY (symbiotic community of bacteria and yeasts) that are shared among enthusiasts, and often passed down from generation to generation. Unlike modern sodas and juices, they tend to be low in sugar, and high in micro-nutrients and probiotics. Yogurt in its various forms (drinkable and spoonable), effervescent kefir, tangy refreshing kombucha, Eastern European kvass, Mexican tibicos or water kefir, vinegar-based shrub, noni tonic, ginger beer and others will all be covered. Of course, we will also gives these products a local flair by incorporating some home-grown Belizean ingredients. This hands-on class has students make a variety of beverages as well sample products made previously. Participants will be able to take some of the beverages made during the class home with them to complete the process. PM here on facebook or email to cheese@cavesbranch for making your reservation for any one or all three of these fabulous workshops. cavesbranch/cheese-making-course
Posted on: Fri, 24 Oct 2014 16:00:00 +0000
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