Future Chefs Learn Good Cheese Starts with the Cows
This week, a group of 13 aspiring chefs from Oregon Culinary Institute took a closer look at where cheese comes from by taking a field trip to the source. They visited TMK Farm and Creamery, a 20 cow dairy and boutique creamery located in Canby, Oregon.
“We support the farm to table movement by providing chefs and culinary students with the opportunity to visit a dairy farm,” said Anne Goetze, Sr. Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council. “It was a perfect match, and they learned firsthand about all of the factors that go into producing high quality milk and dairy foods, including care for animals, land, water and air.”
Between milking cows and making cheese, it was truly an opportunity for hands-on learning. TMK Creamery hosted a cheese making class where students were able to join in the entire process of making queso fresco cheese. Queso fresco, which translates as “fresh cheese,” is the most widely used cheese in Mexican cooking.
From cutting the curds, draining the whey and actually milking the cow, all the steps were included. Education is the goal for TMK. They want students, especially in the culinary world to understand not only the process, but also the passion behind their artisan cheese.
“It all starts with a quality milk,” says Bert Garza, who makes the cheese alongside his wife Shauna, “and to get quality milk, you need to be caring for your animals.”