Cheesemaking — Getting ready for A Day of Fermentation and Slow Living on the 27th

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In the dining room slicing up cheese, a few days old, to brine up into feta and more…

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Chunks of young cheese go into these quart jars where they prepare to be flooded!

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The three final jars, from left to right cheese is being preserved in and with —

Olive Oil, with some sea salt and dill coating the chunks.

In the middle, a simple 5% salt brine will lead these chunks down the road to Feta. In one or two weeks the complex flavors will have developed.

And on the right, in red wine with a little lavender.

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Three delicious and beautiful ways of preserving. The cheese, the same until now, goes its separate ways.

These cheeses are for an upcoming event, A Day of Fermentation and Slow Living, on September 27. Two unique 90 minute fermentation workshops (many to choose from including Cheesemaking!), artisanal snacks and drinks all day, and a farm to table feast of a luncheon.

— Find out more and Register at Fermenterie.com —

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