Gorgonzola is an Italian Blue Cheese that is made in two distinct varieties – Piccante (savory) and Dolce (sweet).  Both are made similarly but the technique for aging varies resulting in different textures and flavors.  The Piccante is stronger flavored with a firmer, more crumbly paste while the Dolce version is creamier and milder.  Both are distinct in the process of combining two batches of curds; one started a day earlier.  This produces an interior (older curds) that doesn’t amalgamate with the newer curds giving lots of nooks and crannies for the blue mold to take hold and create a lovely marbling pattern.

This live, interactive session will happen at 2:00 pm MT on February 17, 2022 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.  The downloadable recipes will be sent a few days before the class goes live.

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

Note:  The ingredients needed are milk (cow, goat or sheep), mesophilic culture, thermophilic culture, penicilium roqueforti (PV or PS), rennet, and salt.