Tags archives: River Valley Cheese
- This past weekend I did something I have been wanting to do for ages. On a whim I signed up for a cheesemaking class, and it turned out to be the best possible way to spend that particular Saturday. The class was taught by Julie Steil, whose River Valley artisan cheeses are featured on the menus of numerous James Beard award winning chefs in Seattle (including Tom Douglas ) as well as in the Williams Sonoma catalog. She's kind of a big deal, especially when you realize that Julie has only been making cheese since 2005, when she picked it up as a hobby.
The class was on making parmesan, which was the draw for me, as well as fresh mozzarella, which I'd made before on my own. Crazy thing is, I learned just as much about making mozzarella as I did the parmesan, because Julie shared tips here and there, sprinkled in with her stories about her past victories and failures. Now I know that it's not just how long I handle my fresh mozzarella that determines how tender or rubbery it is, b[...]