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You can be your own artisan cheese-maker | Seattle Times Newspaper

“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.

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“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.”

 

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