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Feta & Queso Fresco – 7:00 pm
June 2, 2016 @ 7:00 pm - 9:00 pm
$39.00
This class will cover two easy and delicious semi-soft cheeses. We’ll start by learning how to make an easy dry-salted version of feta known as Montoya, a recipe that won a Reserve Champion ribbon at the Boulder County Fair in 2013. We will also go over a recipe for brined feta and discuss the pros and cons of these two methods of making this cheese and you’ll get to sample a marinated version that won a Grand Champion ribbon in 2014. Next, we’ll make a batch of Queso Fresco, a quick and easy Latin American farm cheese. This is a fresh, bright, milky, and mild sliceable cheese that takes minimal time and equipment to make. We will make and taste several versions of Queso Fresco including a delicious jalapeno pepper variety.
Sorry – this class has been cancelled due to low registration numbers. Please join us for another class instead!
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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