Hosted by Gerard Callanan from the Little Yarra Cheese Company, attendees learnt the techniques on how to make Ricotta and Romano Cheese. The workshop was not only instructional but practical as we all got turns in mixing the ingredients which consisted of milk, cream, stater cultures, lipase powder, rennet and other lactobacillus bacterias.
Before scooping out the curds to make the Ricotta we all headed downstairs for a break and had a menu pairing paddle board of similar style cheeses to what Gerard was making on the night, accompanied with a tasting of wine, spirits and beer. Simply YUM!
Once back upstairs and feeling satisfied by the yummy cheeses and wines we just devoured, Gerard was ready to demonstrate how to scoop out the curds to make the Ricotta, (which by now had already separated) and ready to go into the cheese baskets and drain. If you enjoy your Ricotta a little more salty just cover with salt and allow to dry in the fridge, until firm turning every 4-5 days.