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Blue-Veined Cheeses – 6:00 pm
February 5, 2015 @ 6:00 pm - 8:00 pm$39.00
These cheeses get their blue veins by being inoculated with the mold, Penicillium Roquefortii. The flavor tends to be sharp and acidic and the texture is usually rich and creamy. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. In this class we’ll make and sample an Italian blue cheese, Gorgonzola, as well as a Castle Blue, which with added cream makes a wonderful dessert cheese.
New Location! The Art of Cheese is moving to Launch Longmont in February, located in the old Times-Call Building at the corner of 4th and Terry in downtown Longmont. Enter on 4th Ave.
Due to low enrollment numbers as of 2-3-15, this class may be postponed. E-mail email@example.com if you are interested in taking this class and I will let you know if and when it will take place!
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