Saturday, December 11, 2010

***I am off to Cal Poly Cheese School!***

It is finally here... I start the "13th Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker Short Course" on Tuesday morning. It is at Cal Poly, San Luis Obispo and we have 2.5 days in labs and class and 1.5 days at Rinconada Dairy.

I am so excited!  Here is the link to it:

http://www.calpoly.edu/~dptc/farmstea.html

Last week on my way home from Mokehill, I stopped at Lockeford Meat and got the best sausage! They are a butcher there and you can see them processing meat from the store front, which is an ancient building with just a meat counter. I bought some hawaiian sausage, linguica, and some basil/pesto sausage. All fresh made with natural casings and wow, the smell walking in to the store gets you excited!


The hawaiian sausage was the absolute best sausage I have ever had in my life! Not kidding! I am a person who eats because I am hungry and food doesn't make me swoon like some of the gourmands in my family. ( My mom and nephew can get excited watching a commercial!) But I swooned... and moaned with delight eating this stuff. It was heaven and now Nick and I are making a pact to get some at least every couple of trips. (We don't take 88 usually but 26, so this is a small diversion.)

If you are near Lockeford, stop in.. you can't miss the store. Has a big steer for a sign as you can see...