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Beer & Wine Infused Cheeses – 4:00 pm

June 25, 2016 @ 4:00 pm - 6:30 pm

$59.00

In this class we’ll learn to make two different delicious cheeses that involve washing or soaking the pressed wheels in beer or wine.

First, we’ll make a Trappist-style cheese that was originally developed by the Trappist monks.   It can be finished in a variety of ways including “washing” it with a belgian ale during the “affinage”, or aging period.  The result is a deliciously aromatic, creamy, semi-hard cheese.

The second cheese we’ll make is a classic Cabra al Vino – also known as Drunken Goat Cheese.  While you can make this with any type of milk, the most authentic version is made with goat’s milk.  It is then soaked in a Spanish red wine, infusing the flavor of the wine right into the cheese and giving it a beautiful purple rind.

We’ll do some beer and wine pairings with our cheese samples at the end of the class.

If you’ve never made cheese before, you might want to register for our free “Cheesy-Pedia” to download and read before you come! This will help familiarize you with the basic cheesemaking concepts and terms before you dive into these intermediate and advanced level cheeses.

Please e-mail kate@theartofcheese.com if interested in this class.  Current registration numbers are low so not sure whether or not this class will run.  Thanks.

Details

Date:
June 25, 2016
Time:
4:00 pm - 6:30 pm
Cost:
$59.00
Event Category:

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
:


CHEDDAR: FRESH CURDS TO PRESSED & AGED – BUY NOW

BLUE STILTON – BUY NOW

for more options CLICK HERE


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