CLASS SCHEDULE

Live Classes

Due to the pandemic, our in-person classes are on hold until further notice.  But we are teaching lots of virtual classes using the Zoom platform, so you can still learn to make cheese with us!

TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER HERE link to sign up!

Don’t see the class you want scheduled at a convenient time for you?  Our ON DEMAND classes are also available so you can learn how to make the cheeses you want when you want to!

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3 “Jacks” – Monterey, Pepper, & Dry Jack Cheeses – Live, Virtual, Interactive Cheesemaking via Zoom!

September 27 @ 2:00 pm - 3:30 pm

$29.00

“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 September  27, 2020,  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 (M3) for 1 gallon or Hard Cheese Mold Medium (M28) for 2-4 gallons, or Hard Cheese Mold Large (M2) for 5-7 gallons, Cheese Wax, Aging Refrigerator

Details

Date:
September 27
Time:
2:00 pm - 3:30 pm
Cost:
$29.00
Event Category:

Venue

Your own home kitchen!
anywhere st
Anywhere, Any

Don’t see the class you want scheduled at a time convenient for you? Now you can order classes On Demand and watch them at your convenience!

CLASSES ON DEMAND (for more options CLICK HERE):

BEGINNER LEVEL CHEESES:


CHEVRE & FROMAGE BLANCBUY NOW

FETA: Dry Salted, Brined & Marinated – BUY NOW

INTERMEDIATE LEVEL CHEESES:


MOZZARELLA & BURRATABUY NOW

BRIE & CAMEMBERT – BUY NOW


ADVANCED LEVEL CHEESES
:


CHEDDAR: FRESH CURDS TO PRESSED & AGED – BUY NOW

BLUE STILTON – BUY NOW

for more options CLICK HERE


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