“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.
She ought to know. Karlin, who wrote “Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses” (Ten Speed Press, $30), is an expert in these things. And so she began:
“Very simply, cheese is made when acid hits milk.”