“Jack” cheese’s history dates back to 1700s Mexican Franciscan Friars and is considered an American original. The cheese gets its name from the use of a “horsejack” to press the cheese. Also, after the Monterey entrepreneur who made it popular, whose name was Jack. Pepper Jack is a festive cheese perfect for snacking or sandwiches.  Dry Jack is another American original created to replace hard-Italian cheeses during WWI. Enjoy it plain with a bit of honey, or as a substitute for Parmesan.  It has a rub applied at the end which can be made with cocoa, smoked paprika, or any other dry ingredient added to olive oil.

This live, interactive session will happen at 2:00 p.m.  MT on February 7, 2021  and will be taught by Certified Cheese Professional, Kelly Liebrock.  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). PLEASE SAFELIST  kate@theartofcheese.com AND n.convertkit.com so these e-mails don’t end up in your SPAM FOLDER! Or at least, check your spam folders if you don’t think you received the links.

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:

Milk, Mesophilic Culture, Rennet, Salt

Hard Cheese Mold/Form (we like New England Cheesemaking Supply’s Hard Cheese Mold Small for 1 gallon or Hard Cheese Mold Medium for 2-4 gallons, or Hard Cheese Mold Large for 5-7 gallons, Cheese Wax, Aging Refrigerator