Cotija is a salty, crumbly Mexican cheese that is often grated or crumbled onto tacos or in other popular Mexican dishes.  It is slightly aged and can be eaten in as little as 2 weeks, or aged a bit longer to mellow and become a little less salty. Queso Fresco is a Latin American quick farm cheese.  It does a brief pressing time, but no aging refrigeration is needed. It can be made plain or flavored with dried or fresh herbs or canned or roasted fresh jalapeño peppers.

This live, interactive session will happen at 12:00 noon MT on November 12th 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, Thermophilic Culture, Cheese Mold/Form (Hard Cheese Mold M3 or Tomme Mold recommended), Rennet, Butter muslin or cheese cloth, Cheese Press with 8-10 pounds weight (we’ll show you how to make a free bucket press),