Early December I had the lucky opportunity to visit this dear kid above. Just as snuggly as she looks, Sweet Pea (whose given name I may have forgotten) pranced up to the fence to demand head scratches and nibble on my fingers. Only a year or two from now, Sweet Pea will not only give snuggles, she will be a valuable milk supplier to Tomales Farmstead Creamery.
Classes at Tomales Farmstead mean baby goats.
This post is a photo dairy of my recent visit to Tomales Farmstead, where I taught a class to some amazing cheese lovers who bid on a class with me at the creamery to raise money for the California Cheese Guild. Bless you, cheese lovers.
After a farm tour and tasting (which anyone can arrange) I taught the class how to make cheese: whole-milk ricotta from the farm’s goat milk and Straus cow’s milk, traditional ricotta from leftover whey, and queso fresco with milk from the creamery’s goat herd. Raw milk, ya’ll. This was one of my favorite classes to teach.
Not only did I get to team up with Hadley, one of the Tomales Farmstead cheesemakers (below) and ask her geeky cheese questions, I got to cuddle with her baby between culturing and pressing the queso fresco. Classes at Tomales Farmstead can mean human babies, too.
We visited the growing babes, attempted to herd some goats to the pastures after being milked, peeked in the creamery, and made and likely each ate more cheese in three hours than one should in a week. That’s all to say that we left very happy.
Thanks for the opportunity, Tomales Farmstead! I look forward to joining you again soon.
As a heads up, if you, like me love the combo tour and class events, I’ll be teaching a Cheesemaking 101 class nearby at Point Reyes Creamery’s The Fork on Saturday, January 13th. We’ll tour the farm, visit the creamery, taste Point Reyes’s lineup, have lunch, then make cheese with the same milk and cream used for beauties like Bay Blue. Queso fresco, creme fraiche, cultured butter, and ricotta. Tickets up.