Basic Uncooked, Basic Cooked, French & Neufchatel:  The main differences between these four recipes is the amount of butterfat in the final cheese, the amount of culture used, and whether or not the curd is cooked. The more fat, the richer and more decadent, but sometimes a light cream cheese on your bagel is just as satisfying!  Try each one and decide which suits your fancy the best.  Then turn your homemade cream cheese into a delicious version of the very popular Boursin Cheese Spread.

This live, interactive session will happen at 2:00 MT on January 16^th  and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

REGISTER HERE

Special Ingredients and Equipment Needed:

Mesophilic Culture, Flora Danica (optional), Rennet, Butter Muslin or Cheese Cloth