A lot of people ask us if there is a particular order in which they should take our classes. We try our best to make our classes inclusive, whether you’re an expert home cheesemaker or are just finding your whey (sorry, couldn’t resist!).
That being said, you will find it easier to learn if you start simple and work your way to more complex cheeses. Here we’ve broken cheeses down into categories, starting with those that are simple and don’t require much equipment,and finishing with cheeses that require some specialized techniques and/or aging. This list is not exact, and you can certainly feel free to skip around as much as you like. We don’t currently offer every single one of these classes, but we’re working on it!
Beginner Acid Cheeses – These cheeses require little more than pantry staples.
- Whole Milk Ricotta
- Paneer
- Queso Blanco
- Mascarpone
- Ricotta Salata
Beginner Cultured Cheeses – These cheeses require little to no aging, and basic equipment.
- Chevre
- Fromage Blanc
- Crème Fraiche
- Cream Cheese
- Cottage Cheese
- Feta
- Quark
Intermediate Cheeses – These cheeses require some specialized techniques and/or equipment.
- Mozzarella & Burrata
- Bloomy Rind Cheeses (including Brie and Camembert)
- Halloumi
- Colby
- Havarti
- Monterey Jack, Pepper Jack, Dry Jack
- Gouda
- Guido’s Italian Hard Cheese
- Manchego
- Drunken Goat
- Garrotxa
- Raclette
- Queso Fresco
Advanced Cheeses – These cheeses take longer to make and/or require specialized aging.
- Blue Cheeses
- Parmesan-Style
- Montasio
- Morbier
- Port Salut
- Taleggio
- Cheddar
- Alpine/Swiss Cheeses
submitted by Kelly Liebrock, August 2020
