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TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER HERE link to sign up!
Don’t see the class you want scheduled at a convenient time for you? Create your own PRIVATE EVENT or take our ON DEMAND classes and learn how to make the cheeses you want when you want to!
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Cheddars & Monterey Jack – 5:30 pm
February 12, 2015 @ 5:30 pm - 7:30 pm
$39.00
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 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.
New Location! The Art of Cheese is moving to Launch Longmont in February, located in the old Times-Call Building at the corner of 4th and Terry in downtown Longmont. Enter on 4th Ave.
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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:
CHEVRE & FROMAGE BLANC – 
FETA: Dry Salted, Brined & Marinated – INTERMEDIATE LEVEL CHEESES:
MOZZARELLA & BURRATA – 
BRIE & CAMEMBERT –
ADVANCED LEVEL CHEESES:
CHEDDAR: FRESH CURDS TO PRESSED & AGED – 
BLUE STILTON – for more options CLICK HERE
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