Cheese making made easy | News | The Press and Standard
by The Press and Standard | December 7, 2015 4:13 pm
Last Updated: December 7, 2015 at 4:16 pm
Ted and Susan Chewning took over the teaching facility at the Colleton Commercial Kitchen Thursday night, transforming it into an Italian farmhouse kitchen to demonstrate the process of making soft cheeses.
While Ted was making mozzarella, Susan was preparing ricotta.
They choose mozzarella and ricotta for their audience’s introduction to cheese making because those two soft cheeses are the easiest to make.
“They are easier because there is no pressing, no aging process, no humidify and temperature you have to control,” Ted explained.
In addition to being easier to make, mozzarella and ricotta provided instant gratification for the audience. They received samples of the two soft cheeses a few minutes after they were prepared.
The Chewnings followed up the Italian soft cheeses with instruction in yogurt making. “That’s even easier,” Ted said.
“We have been making it for 10-12 years,” according to Ted.
The idea to try their hand at soft cheeses, he added, “was probably Susan’s. At that time, we were milking goats so we had a lot of milk.”
Thursday night’s session was the second cheese-making class the couple held at the Colleton Commercial Kitchen. They have also conducted a sausage-making class at the kitchen. Their classes have been part of the cooking lessons series being conducted by the commercial kitchen.
The Chewnings have been teaching cheese-making for about six or seven years — the earlier classes were held at their Sweet Bay Farms on Augusta Highway.
“I love teaching people about natural products,” Ted offered.
“The Colleton Commercial Kitchen teaching kitchen gives us a teaching venue where people can come. Everything in that teaching kitchen is wonderful. It has provided a spot for people to come and learn about things like this.”