Cheese Making Workshop

Selection of Goat Cheese from Farm House Natural Cheese Shop

Chevre draining

The snow is coming down again, much to the delight of my dogs and the disappointment of the overwintering hummingbirds.  Late winter snow is not completely unheard of for temperate climate western British Columbia but unusual all the same.  It is March after all and although I very much want to begin spring prep I am for now contented to instead dream about cheese.  Yes, cheese. 
Yesterday I attended a cheese making workshop given by award winning Canadian cheese maker Debra Amrein-Boyes, from Farm House Natural Cheese Shop in Agassiz, BC.  The workshop was hosted by the Fraser Valley Goat Breeders Association and was well attended, including members from the Alberta chapter.  It was great to spend the better part of the day with individuals as passionate about sustainability as myself.  If anyone has the opportunity to attend a similar offering, I definitely recommend it.
I had been looking forward to the workshop for months and Debra delivered.  It was everything I had hoped for, very informative and interesting. The workshop was hands-on, and we all carried home samples of the days spoils; Chevre, Feta, and Farm House Cheese's signature Kabritt.  
Being all too familiar with the selection offered at Farm House Cheese, I was surprised by the inclusion of the Kabritt, and those in attendance have been sworn to secrecy regarding the recipe. 
Although I cannot yet roll up my sleeves and begin cheese making on my own as my goats are not yet milking, I am pouring over cheese making supply sites making out my wishlist in between warming up the hummingbird feeder and checking on the ducklings as they hatch.  Let the snow fall.
 

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The clean break