Our friends at Edible South Shore & South Coast magazine have recently announced some exciting new culinary demos and classes for local residents to meet and cook with elite chefs and artisan makers from the Edible South Shore & South Coast community!  The two demos below will be led by Linda Davey of Indie Ferm Supply.

Cheese Making Demo 101:  Paneer, Ricotta, Mozzarella 

Ricotta: a soft Italian whey cheese
Fresh Mozzarella: a 30-minute version of the stretchy, southern Italian style cheese you know and love
Paneer: a lemon juice or vinegar cheese used in Indian cooking 

• Saturday, March 31, at Simpson Spring, in conjunction with Tasteful Adventures, S. Easton, 3:00–5:oo pm, $30.
  SOLD OUT
• Wednesday, April 11, at KAM Appliances, Hanover, 7:00–9:00 pm, $30.
  TICKETS STILL AVAILABLE
  Email Events@edibleSouthShore.com to register.

 

Cheese Making Demo 102: Mascarpone, Cottage Cheese, Cheese Curds 

Mascarpone:  an Italian cheese from the Lombardy region. It is a thick, double or triple cream, soft cheese with a very high-fat content ranging from 60% to 75%
Cottage Cheese: a mild flavor cheese curd product. The curd is drained but not pressed, so some whey remains and retains moisture. The curd is generally washed to remove the acidity and leave a sweet taste. It is made from different types of milk with different fat levels.
Cheese Curds: mild with similar firmness as cheese but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.

• Wednesday, April 4, at KAM Appliances, Hanover, $30.
  TICKETS STILL AVAILABLE
  Email Events@edibleSouthShore.com to register.