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!

Loading Events

« All Events

  • This event has passed.

3 SIMPLE CHEESES: BROUSSE, MIZITHRA, & ENGLISH COULOMMIERS – Live via Zoom!

November 22 @ 2:00 pm - 3:30 pm

$29.00

These 3 cheeses and so quick and easy, you can have them ready in time for Thanksgiving after this class!

First, French Brousse which is made by just a few cheesemakers in the south of France using milk from a local rustic breed of goat, the Rove goat.  Here we will use any goat milk that you can find as long as it isn’t ultra-pasteurized!   This cheese is quite simple in that it is just milk and vinegar.  It is traditionally made in a horn-shaped mold, or in tall thin basket forms, but we will make it in petite baskets making it perfect for one or for sharing with someone special.  It is delicious sprinkled with herbs or drizzled with honey.

Next up, Greek Mizithra  – a traditional cheese that is an essential ingredient in many authentic Greek recipes and is quite simple to make.  There are several different varieties of this cheese, including one made with culture and one made from whey, but this is one of the easiest.  It contains only whole milk, salt, and rennet – no cultures.

And last, but not least, English Coulommiers, also known as English Farmhouse Cheese, which is similar to the French version but it is not mold-ripened.  It’s not only very simple to make but is also very versatile in its use – from a breakfast accompaniment with fruit and a muffin to an easy gourmet appetizer when sprinkled with herbs and drizzled with olive oil.  It can be made in a variety of mold from a camembert form to a large basket to petite baskets for individual servings.

This live, interactive session will happen at 2:00 MT on November 22nd 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, Rennet, Butter muslin or cheese cloth, Petite Cheese Baskets (M300 8 oz size) for Brousse and English Coulommiers

Large Basket (M232) or Camembert Mold (M7) – optional for larger sized English Coulommiers

 

Details

Date:
November 22
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


Stay connected and get all the latest!

Visit The Blog

Frequently Asked Questions