This cheese is nicknamed “The Colonel” because of the five bands that encircle the cheese resembling the shoulder stripes of a colonel’s uniform.  It is produced in Normandie, Northern France from raw milk from the Normandie cow (although our recipe will call for pasteurized milk from any breed of cow).  It is believed to have been created by monks about 700 years ago, and now is made by only one dairy, La Fromagerie Graindorge.  Originally this cheese was made with a lower butterfat milk, and while aging became quite soft and gooey, hence the need for the bands to help hold the wheel’s form.  Nowadays, it’s made with a higher fat milk and the bands are mainly decorative and a nod to tradition. This washed rind cheese is heavy on aroma and flavor.

This live, interactive session will happen at 1:00 pm MT on January 24, 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*, Thermophilic Culture* (* or you can use MA4002, or Kazu, or any other Meso/Thermo blend),Geotrichum candidum, Brevibacterium linens

Cheese Form/Mold (any round form; I prefer bottomless), Strips of raffia or boiled leaves from a cattail or water sedge for binding.  Or you can use spruce strips soaked in hot water to soften them.