From the Auvergne region of Central France where it is aged in abandoned train tunnels, this is one of the oldest of the European cheeses going back more than 2000 years. The process of making Cantal is similar to cheddar with the curds being pressed, milled and salted before being pressed again. The wheel of cheese is then aged for 1-2 months for Cantal Jeune, 3-7 months for Cantal Entre-Deux, or 8 months or more for Cantal Vieu.  This cheese is delicious on its own but is also used in a famous local Auvergne dish, Aligot, which is made with Cantal Jeune and mashed potatoes.

This live, interactive session will happen at 2:00 pm MT on April 24, 2021 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  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.

Your registration fee includes:

• Unlimited access to our 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