Got Something That Everyone Should Know?

Dr. Weston A. Price

We invite you to contact us with special farm and raw milk events.

We will post them here.

Ask our farmers about their favorite family recipes that involve fermented foods, slow cooked meats and cultured milk products.

 

RMAC Events

August Mozzarella Making Classes

Our July mozzarella making classes have been such a success that we've decided to add more.  For right now, we've added Thursday, August 5th and Thursday, August 12th.  They are here at the shop from 6:30 - 8:00pm and are $50 per person.  Classes include hands-on demonstrations, cheese tasting and curd to take home to practice.  Everyone goes home with the cheese you make, so make some pizza dough and have it ready for when you get home!
mozzarella stretching

Pizza Dough
From The Professional Pastry Chef
 
½ oz. yeast
¾ cup water
1 tsp sugar
2 Tbl EVOO
1 tsp salt
1 Tbl honey
10 oz. all purpose flour
 
Into a Cuisinart, dissolve yeast into warm (but not hot) water.  Let sit until little bubbles appear.  Stir in sugar, olive oil, salt and honey.
Add the flour and mix with bread blade 5 minutes.  Place dough in an oiled bowl and let rise until doubled. 
Place the dough in the refrigerator 2 hours. Stretch the dough onto a sheet pan or pizza stone, place toppings and bake at 450˚F until crispy and brown.  Or, oil your grill top and place stretched dough on the hot grill.  Turn the dough when crispy and add toppings.

In Season Toppings:   Brocolli and Goat Cheese
                                Speck and Fontina
                                Basil Pesto with Zucchini and Ricotta
                                Tomatoes and Mozzarella!
Broccoli pizza


   
Your friends at The Truffle Cheese Shop

www.denvertruffle.com
(303) 322-7363
2906 E. 6th Avenue
Denver, CO  80206
Hours: Monday - Saturday 10am - 6pm

Cheese Making Classes With Julie Schondel

Hi Everyone,

Upcoming Classes:

The Soft Cheese class will be a basic beginner class covering equipment, ingredients, terminology, making a couple soft cheeses like Chevre, Ricotta, Cottage Cheese, or Mozzarella. $25 without supplies, $40 with supplies

The Hard Cheese class will be an intermediate class on cooking curds, molding, pressing, waxing, and making a couple of hard cheeses like Cheddar, Gouda, Monterrey Jack or Parmesan. $40 without supplies, $55 with supplies

 Supplies will be the same for both classes and will be most of what you need to make your own cheese at home. (Cheesecloth, rennet, cultures, etc.)

Classes are limited so please sign up early!

 Payment needed by Monday, Aug 23rd on any class.  Go to www.paypal.com (no paypal account required) and send payment to godshowranch@q.com (please contact me for other payment options).

 Fri, Aug. 27

Soft Cheese 10-12

Hard Cheese 1-3pm

Sat, Aug 28

Soft Cheese 10-12

Hard Cheese 1-3pm

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I will also be doing a Soft Cheese Class in Brighton at the American Pride Co-op in September.  Date: TBA (Will be a Saturday morning.)

 

Custom classes for groups of 10 or more are available.

 

Hope to see you all there!

 

Happy Cheesemaking!

 

Julie