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Homemade Cheese: Chef Demonstrates the Method

Homemade Cheese: Chef Demonstrates the Method

Kathie Smith | The Blade, Toledo, Ohio

Other resources There are six different levels of cheese-making kits available at Leeners, located at 9293 Olde Eight Road, Northfield, Ohio (800-543-3697). “It takes one hour to make with one gallon of milk,” said Mr. Leverentz. “It will work with store-bought milk. You make the curd.” Rennet, citric acid, cheesecloth, and other equipment is included for $24.95. For the mozzarella kit, a by-product is ricotta cheese. One kit makes six batches of mozzarella.

More information can be found in 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes (Robert Rose, $24.95). Recipes include blue-veined cheeses such as gorgonzola and Stilton and washed-curd and semisoft cheeses such as colby, havarti, and tomme.

Zingerman’s will offer ZingTrain’s Cheese Mastery Class taught by Daphne Zepos, who has taught “Master Class” programs in New York City and San Francisco, Feb. 8-9. The cost is $1,200 for tuition, class materials, product samples, lunch and breakfast on Monday and Tuesday. The class will be held at various Zingerman’s locations in Ann Arbor.

Or when possible, order the house-made cheese on restaurant menus. It’s an art you’ll surely appreciate.

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Contact Kathie Smith at: food@theblade.com or 419-724-6155.


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