This American original cheese was developed in 1877 by John Jossi. A Swiss immigrant with experience producing the notoriously stinky Limburger, Jossi decided to make a milder, dryer version of the cheese. Jossi’s original got its name from the method of using bricks to press it, and also its rectangular “brick” shape. Best enjoyed with a beer, eat this cheese plain or on a sandwich with good mustard.

This live, interactive session will happen at 2:00 pm MT on May 16, 2021 and will be taught by Certified Cheese Professional, Kelly Liebrock.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Step 5: At the conclusion of the class, you will be invited to join me weekly for 1 month at my “Cheese Chat” sessions on Zoom for live Q&A, troubleshooting, and show-n-tell.

Your registration fee includes:

• Unlimited access to our 20 minute Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class;

REGISTER HERE