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Alpine (“Swiss”) Cheeses – 3:00 pm

October 9, 2016 @ 3:00 pm - 5:00 pm

$39.00

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!

Details

Date:
October 9, 2016
Time:
3:00 pm - 5:00 pm
Cost:
$39.00
Event Categories:
,

Venue

The Art of Cheese at Haystack
505 Weaver Park Rd. Unit E
Longmont, CO 80501 United States
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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
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CHEDDAR: FRESH CURDS TO PRESSED & AGED – BUY NOW

BLUE STILTON – BUY NOW

for more options CLICK HERE


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