The process of “cheddaring” is what makes this family of cheeses develop their unique texture. Though cheddars take longer to produce than most cheeses, they can be enjoyed at various stages of development, from the “curd” stage, to right after pressing, to after several months of aging. The traditional color of cheddar come from adding a diluted extract from the annatto plant. In this class we will make a delicious “Milk Maid” Cheddar together, taste and go over recipes for several other varieties and look at different techniques to finish these cheeses including waxing, bandaging and a natural rind finish.

We’ll pair several cheddar varieties with some great local wines from Viewpoint Wines in Boulder at the end of the class!

NOTE:  Due to conflicts with other events in the area at the same time, this class has been postponed.  Please e-mail kate@theartofcheese.com if you’d like to be kept informed about the reschedule date.  Thanks!