Gouda was originally made in Holland and has a sweet and elastic paste due to the process of washing and heating the curds.  As a washed-curd cheese, its mild flavor and moist texture are created by diluting the whey with warm water during the cooking process. It can be eaten after just a month or two of aging, or can be aged for several years. Gouda can be made with cow or goat milk with just some minor adjustments. We’ll teach you how to make a simple cheese press and we recommend that you set up a wine fridge or a mini fridge as your “cheese cave” when you’re ready to try these on your own.

This live, interactive session will happen at 12:00 p.m. MT on October 9, 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.

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:

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

Register Here