Mary Karlin teaches cheesemaking
Braiden Rex-Johnson at the Seattle Times gives us a snapshot of a cheesemaking class with Mary Karlin. Check out her new book, Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses:
"All of you are cheese heads or you wouldn't be here," Mary Karlin said as she welcomed us to her Beginning Cheese-Making Workshop at the Art Institute of Seattle last fall.
The assembled students, including local foodies such as Sur La Table founder Shirley Collins and vegetarians in search of a good protein source, could hardly wait to begin making simple, fresh cheeses.
"We have beautiful milk from here locally. We are lucky to have it," Karlin said as she cast an admiring gaze over jugs of ivory-colored liquid from Fresh Breeze Organic Dairy, Grace Harbor and Medosweet Farms.
