We first published MAKE’s Grand Fromage Dale Dougherty’s, Ignite talk on cheese in the fall of 2009. But in light of our food theme this month, I thought we should reprise it. For those of you unfamiliar with Ignite, each speaker is given five minutes and 20 slides that auto-advance every 15 seconds. At Ignite Sebastopol II, Dale managed to talk about the origins of cheese, the role of cheese (and other meat-byproducts) in the domestication of animals and the growth of civilization, how cheese is made. And he ran through two recipes for cheese, and offered some of his homemade cheese to the audience.
Above is some of Dale’s homemade cheese. He writes: “I made a double batch of goat cheese – starting with 4 quarts of goat milk. The morning light was coming in as I set them to dry on the rack.”
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