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Alpine (Swiss) Cheeses – 6:30 pm
December 17, 2014 @ 6:30 pm - 8:30 pm
We often think of Swiss cheese 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 sample several other versions of Swiss and Alpine cheeses.
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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 BLANC – 
FETA: Dry Salted, Brined & Marinated – INTERMEDIATE LEVEL CHEESES:
MOZZARELLA & BURRATA – 
BRIE & CAMEMBERT –
ADVANCED LEVEL CHEESES:
CHEDDAR: FRESH CURDS TO PRESSED & AGED – 
BLUE STILTON – for more options CLICK HERE
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