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

First we’ll learn how to make one of the most popular Spanish cheeses, Manchego which is a wonderful hard cheese traditionally made with Sheep’s milk (we’ll even fill you in on where you can source Sheep’s milk in the area).  You’ll learn how to vary the milk used in this recipe to create Hispanico and Iberico as well.

Next, we’ll learn that 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.

These cheeses require a few more ingredients, special milks and/or a bit more skill and patience, but are still very doable for the home-cheesemaker. If you haven’t made much cheese yet, you’re still welcome to come to one of these classes but it is recommended that you read through our Cheesy-Pedia (download available on home page) before you come to class so you’ll be familiar with the basic terminology of cheesemaking.

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