Drunken Goat Cheese, also known as Cabra al Vino or Queso de Murcia, is a pressed, semi-firm Spanish cheese with a slightly fruity flavor and a distinctive wine aroma as a result of the wheel being soaked in red wine.  This also gives it a beautiful deep purple rind.  Our version is made with goat milk but can easily be adapted to cow milk, in which case we call it Tipsy Cow!

This live, interactive session will happen at 2:00 p.m. MT on October 11, 2020.  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).  PLEASE SAFELIST  kate@theartofcheese.com AND n.convertkit.com so these e-mails don’t end up in your SPAM FOLDER! Or at least, check your spam folders if you don’t think you received the links.

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

Special Ingredients and Equipment Needed:

Mesophilic Culture, Rennet, Red Wine (we like Petite Syrah or a nice Spanish Red)

Hard Cheese Mold/Form (we like New England Cheesemaking Supply’s Hard Cheese Mold Small (M3), Cheese Press, Aging Refrigerator, Vacuum Sealer (optional)

REGISTER HERE