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Brie & Camembert – 10:00 am

August 27, 2016 @ 10:00 am - 12:00 pm

$39.00

In the category of mold-ripened cheeses, these are best known for their white, bloomy rind and soft creamy center. Although complex-flavored, they are relatively easy to make. We will start with Brie and Camembert, highlighting the similarities and differences, and will also sample several other versions of Mold-Ripened cheeses including Saint Maure which is coated in Ash for a rich and pungent flavor.

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 concepts before you dive into these intermediate level cheeses.

Register Here

Details

Date:
August 27, 2016
Time:
10:00 am - 12:00 pm
Cost:
$39.00
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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