My First Attempts

Before attending cheese school I actually tried to make some cheeses at home. Some with success, others not so much. After going to my first week of classes I realized that the cheddars I have been patiently aging at home were made completely wrong. No harm done...my fromage blancs were tasty, although I made a batch with raw milk (oops!) and my Camembert was flavorful, although hard enough to grate. My Valencays have been giving me some trouble, dry and crumbly. The worst is my cheddars, but they looked good along the way.

Call me Dr. Tracey ChD

I have tested moisture in cheese and learned how to make queso fresco. I have been making cheese SO wrong it is embaressing, but that is why I am here so no time to beat myself up! 2 Days of milk chemistry and sanitation in cheesemaking so now my head is really in overload but I am also feeling highly educated Can't wait to go home and conquer Camembert

Day 2 Cheese Elements- We Get To Go In The Lab!

Even though we have more chemistry to learn today, we also get to put on funny outfits ( see below photo) and make some Camembert. It is just the exercise in the process, not made to be actually aged and eaten, but still exciting nonetheless. I would like to point out that today I tested pH and moisture in cheese so that's a big FU to my highschool chem teachers who said I was hopeless. PS notice the pic of me "cutting the cheese"!

I Was Never A Great Student!

I am a chef. I went to Culinary school straight from high school and then immersed myself in the restaurant business for the next 14 years. Going back to school, even for just 9 days, is awkward but also totally awesome because I am going to learn about cheese and cheesemaking. So today I am a total nerd,proudly, and I show up early and am psyched to be learning about something I love so much. By lunch break my head is spinning a little because much of today's lesson is chemistry: but the fact that I go back is a testament to my love of all things cheese, even the chemical composition o it. By the end of day 1 I am tired but really jazzed about this program....awesome classmates from all over the world with similar passions for queso. I might actually pass this class!

My First Day in Vermont

OK...So I am here in Burlington Vermont and it is 29 degrees cold, but beautiful! My weather forecast was way off and I am contemplating my wardrobe of choice. Got here a day before classes start to get the lay of the land and check out the scene. Decided to wander downtown, roughly 1.5 miles from The Sheraton ( my home for the week), and found a great hidden gem for lunch, The Magnolia Cafe. Had a delicious tuna sandwich with a side of kale...and of course a mimosa! After lunch I wandered a bit and stumbled across a great local grocery co-op called Downtown Market . Decided to buy a few snacks for the week and $65 later walked the distance home with 2 full bags, uphill by the way! Not barefoot or in the snow so I am feeling pretty grateful right now! Got some awesome apples and a new organic cheese to try ( Champlain Triple Cream from Vergennes, VT), among other delicious snacks.