Intro to Cheesemaking
with Deborah Niemann-Boehle
Saturday, June 20, 2009
1:00-3:00 p.m
Nisse Farm, Manteno, IL
(see directions below)
Making your own fresh dairy products is fun, healthy and definitely tasty.
With a little know how and some simple equipment
you can be making your own cheeses in no time.
Cheesemaker Deborah Niemann-Boehle says "What makes different cheeses is the culture and the way the culture is handled at different stages in the cheesemaking process."
Deborah will bring milk from her own herd of Nigerian dwarf goats and walk you through the techniques so you can actually see what the different stages should look like.
Topics included in the talk:
Cost of afternoon presentation - $35
If you are planning to attend, please register online, send us an email,
or
call Julie at 708-828-4325.
--Thank You --
Click here for directions to Nisse Farm
Deborah Niemann-Boehle:
In 2002, Deborah Niemann-Boehle dragged her professor-husband and three children from the Chicago suburbs to a small homestead on a creek in the middle of nowhere, so they could grow their own food organically. Today they produce all of their own chicken, turkey, goose, duck, lamb, pork, beef, milk, eggs, mozzarella, chevre, queso blanco, parmesan, buttermilk, and yogurt and a good portion of their own fruit and vegetables on their farm, Antiquity Oaks. She and her husband are currently attempting to perfect their cheddar and gouda. When complimented on her cheese, she is quick to give credit to her herd of Nigerian dwarf dairy goats.
History of milk consumption by humans