Cotswold is a variety of the English semi-hard cheese, Double Gloucester, that has been flavored with dried chives and possibly chopped or dried onions.  It is traditionally made from cow milk and the color can range from golden yellow to orange.  It typically ages for 3-4 months and has a buttery, savory, sweet and tangy flavor – similar to cheddar but not as hard.  In Britain it is known as a “pub cheese” as it pairs well with beer and is often served in English pubs.

This live, interactive session will happen at  1:00 pm MT on October 17th and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

REGISTER HERE

Special Ingredients and Equipment Needed:

Mesophilic Culture, Cheese Mold/Form (Hard Cheese Mold M3 or Tomme Mold recommended), Rennet, Butter muslin or cheese cloth, Cheese Press with 30-50 pounds weight (we’ll show you how to make a free bucket press), Cheese wax (optional).