Cheese and Breakfast

By , Peninsula Pulse

On Aug. 13 at 6 pm, Dean Sommer, Cheese & Food Technologist of the Wisconsin Center for Dairy Research at U.W. Madison, will take the mystery out of cheesemaking at Savory Spoon Cooking School.

 

There are four essential steps to cheesemaking that range from the beginning step of milk testing to the final stages of affinage (process of curing and aging cheese). Sommer will show participants the beginning, final steps, and everything in between to turn them into knowledgeable cheese consumers. Cost for the event is $30 per person.

On Aug. 16, Laurie Conrad of Blue Daisy Catering in Madison will teach participants how to 
make some award-winners for breakfasts or brunches. The class costs $60 per person. The menu includes: Mexican Cinnamon Coffee Cakes with Rum Chata Crème; Lemon Drop Ricotta Raspberry Cakes with Basil Syrup; Old School Artisan Cheese Crepes; Bacon Croque Monsieur topped with a farm fresh egg; and Blueberry Oatcakes with Peach Bellini Butter Sauce. For more information and to register for classes visit savoryspoon.com or call 920.421.0936.

Cheesemakers and Paella
Savory Spoon Cooking Classes