We often think of Swiss as a particular cheese with holes in it, but actually it is a family of cheeses that are made in Switzerland and come in a wide variety of flavors. These and other Alpine cheese are usually semi-firm to hard in texture and many have holes or “eyes”. We will learn to make a Jarlsberg cheese which is a Norwegian version of Emmental. It has a sweet and milky taste and large eye structure. We will also go over a recipe and taste samples of Gruyere, made famous by cheese fondue.

Currently this class has low enrollment and may not run.  If you are interested in taking it, please e-mail kate@theartofcheese.com and we’ll let you know if it’s on or not.  Thanks!