Garrotxa is a traditional natural rind goat’s milk cheese produced in Northern Spain. Almost extinct by the early 1980s, it has been revived by a young cheesemakers’ and goat farmers’ cooperative in the Garrotxa area of Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production.  It is semi-firm in texture with a mildly herbal and earthy flavor.

This live, interactive session will happen at 12:00 p.m. MT on August 28, 2020, and will be taught by Certified Cheese Professional, Kelly Liebrock.  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.

Step 5: At the conclusion of the class, you will be invited to join me weekly for 1 month at my “Cheese Chat” sessions on Zoom for live Q&A, troubleshooting, and show-n-tell.

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;
• Invitation to weekly “Cheese Chats” for 1 month where you can ask questions in real time via Zoom.

Register Here

Special Ingredients and Equipment Needed:

Milk, Mesophilic Culture, Annatto (optional), Rennet, Salt

Hard Cheese Mold/Form (we like New England Cheesemaking Supply’s Hard Cheese Mold Small (M3) for 1 gallon or Hard Cheese Mold Medium (M28) for 2-4 gallons, or Hard Cheese Mold Large (M2) for 5-7 gallons, Cheese Wax, Aging Refrigerator