In this double-feature class we’ll cover two of America’s most beloved cheeses:  Cheddar and Swiss!

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 often think of Swiss as a particular cheese with holes in it, but actually it is a family of cheeses that are made in Switzerland and come in a wide variety of flavors. These and other Alpine cheese are usually semi-firm to hard in texture and many have holes or “eyes”. We will learn to make a Jarlsberg cheese which is a Norwegian version of Emmental. It has a sweet and milky taste and large eye structure. We will also go over a recipe and taste samples of Gruyere, made famous by cheese fondue.

If you’ve never made cheese before, you might want to register for our free “Cheesy-Pedia” to download and read before you come!  This will help familiarize you with the basic concepts before you dive into these intermediate and advanced level cheeses.

Register Here