We are resuming some in-person classes this summer – those are listed in GREEN. In addition, we will continue with some of our virtual classes which are listed in YELLOW.
TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER HERE link to sign up!
- This event has passed.
CHAOURCE & CAMBOZOLA – Live via Zoom!
February 20 @ 2:00 pm - 3:30 pm$29.00
Chaource is a delicious French “Bloomy Rind” cheese that is creamy and aromatic and ready to eat in just 2 weeks. It is one of the most delectable of the French surface-ripened cheeses and is just as enjoyable at breakfast as it is as an appetizer with a class of champagne!
Cambozola is a hybrid blend of Camembert (French) and Gorgonzola (Italian) but was developed by a German cheesemaker, so it’s truly international! It is similar in looks to the Camembert but the addition of cream and blue mold spores gives it a rich, full-bodied flavor without too much acidity. It’s delicious with fresh fruit.
This live, interactive session will happen at 2:00 pm MT on February 20, 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
Special Ingredients and Equipment Needed:
Mesophilic culture, Pencillium candidum, Geotrichum candidum, Penicillium roquefortii, rennet
Cheese forms/molds (Chaource is best in a Crottin mold and Cambozola in a Camembert form; small and medium sized baskets will also work), Aging refrigerator.
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:
INTERMEDIATE LEVEL CHEESES:
ADVANCED LEVEL CHEESES:
for more options CLICK HERE