Lancashire is a semi-hard cow milk cheese that began as a British farmhouse cheese in the nineteenth century.   Back then, the process of making it was very slow and labor intensive.  The curds were cut, stirred, drained, stacked and then broken apart and pressed again – much like the process of “cheddaring” a good Cheddar cheese.  Several days’ worth of curds were ultimately mixed together to form a single wheel.  By the mid-twentieth century this laborious process was replaced with a quicker version that could be made in just a few hours, instead of the longer, multi-day process.  This has resulted in what is now often referred to as Crumbly Lancashire.  This class will examine both methods but our recipe will focus on the quicker methodology.  Lancashire can be aged for just a few weeks for a creamier version or up to a year for a deeper, more intense flavor.

This live, interactive session will happen at 2:00 pm MT on March 6, 2021 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 and recipes which includes a list of equipment and ingredients needed (and where to source them).

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

Special Ingredients and Equipment Needed:

Mesophilic culture, rennet

Cheese form/mold (any hard cheese form will do), Aging refrigerator.