In this “double feature” class, we’ll cover two of our more advanced cheeses.

First we’ll learn about the process of “cheddaring” which 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 and taste several relatively easy versions of cheddar, including a Monterey Jack, and will discuss ways to finish these cheeses including waxing, bandaging and a natural rind finish.

Next, we’ll learn how blue cheeses get their blue veins by being inoculated with the mold, Penicilliumroquefortii. The flavor tends to be sharp and acidic and the texture is usually rich and creamy. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. In this class we’ll make and sample an Italian blue cheese, Gorgonzola, as well as a Castle Blue, which with added cream makes a wonderful dessert cheese, and an easy “Goat” Blue.

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