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Intro to Hard Cheeses & Alpine (Swiss) Cheeses – 1:00 pm

April 17, 2016 @ 1:00 pm - 4:00 pm

$59.00

In this “double feature” class, we’ll cover two intermediate-level hard cheeses.

First, we’ll make a wonderful Italian  cheese that is the perfect “first hard cheese” because it doesn’t require a fancy cheese press and only needs to age for 3 weeks before you can taste the results of your effort.   We’ll show you how to make a simple press with materials you can find at no cost, and you’ll get to practice waxing your own little wheel of this cheese.

Next, we’ll cover several recipes for Alpine (Swiss) cheeses and together make a delicious Jarslberg while learning about the special ingredient that helps create the “eyes” and flavor profile that are unique to this family of cheeses.

Register Here

Details

Date:
April 17, 2016
Time:
1:00 pm - 4:00 pm
Cost:
$59.00
Event Categories:
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Venue

The Art of Cheese at Haystack
505 Weaver Park Rd. Unit E
Longmont, CO 80501 United States
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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 BLANCBUY NOW

FETA: Dry Salted, Brined & Marinated – BUY NOW

INTERMEDIATE LEVEL CHEESES:


MOZZARELLA & BURRATABUY NOW

BRIE & CAMEMBERT – BUY NOW


ADVANCED LEVEL CHEESES
:


CHEDDAR: FRESH CURDS TO PRESSED & AGED – BUY NOW

BLUE STILTON – BUY NOW

for more options CLICK HERE


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