The May meeting will occur on the 3rd Tuesday of the month (May 18th), as usual, at 6:30 pm. The zoom link was sent out to members.
This month’s meeting will be about the versatility of goat cheese! If you can, go buy (or make!) some plain goat cheese to experiment with during our meeting, and think about possible additions. Fresh herbs from the garden? dry herbs from the cupboard? Fruit? Nuts?
Larry will be giving a presentation and we will individually contribute from there.
“…we will have cheesemaker, goat farmer and author Gianaclis Caldwell as our virtual guest for a presentation on the challenges of amateur cheesemaking and how to beat them followed by the opportunity to pose your questions to one of our most cherished cheesemaking educators.
This is a special opportunity for those of you interested in goat husbandry, amateur and professional cheesemaking and related topics to an expert who’s goal is to share her knowledge with others. What did you always want to know about cheesemaking? Do you have a question you have posed at Bix’s Corner that stumped everyone? Have you always wondered how to preserve your goat milk, how to choose a starter culture or which type of rennet is best for a particular cheese? Bring your questions to the meeting or, better yet, send them to me and I will call on you to ask it at the meeting. Too shy to pose your question? I will pose it for you!”
The meeting order will be a bit different, with the presentation right at the beginning and then the normal club business.
As usual, Social half-hour starts at 6:30 with the general meeting starting at 7. Please consider bringing a tasty treat to share.
Bring a friend and a chair. It may be getting a little cooler this month so consider bringing a coat.
The meeting is in the Barrel Room, where it has been for a while. Go down the hallway between the bar and the store and through the doors at the end of the hall.
Jack Ford of Taj Farm will talk about his farm and utilizing Dairy Animals and Milk for Cheese Making. Jack has quite a background in animals and fresh produce production, and has successfully made cheese for charcuterie presentations.
He is quite knowledgeable, and is quite active in the Slow Food movement. This will be quite an informative and engaging discussion—certainly one not to miss.