In this “double feature” class, we’ll cover two of our more advanced cheeses.

First we’ll learn how to make two of the most popular Spanish cheeses, Manchego & Cabra al Vino.  Manchego is a wonderful hard cheese traditionally made with Sheep’s milk (we’ll even fill you in on where you can source Sheep’s milk in the area).  Cabra al Vino, is a nice semi-hard cheese that is made from goat’s milk and soaked in Spanish red wine.  Local quality goat’s milk sources will be discussed, too.

Next, we’ll learn how blue cheeses get their blue veins by being inoculated with the mold, Penicillium Roquefortii. The flavor tends to be sharp and acidic and the texture is usually rich and creamy. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. In this class we’ll make and sample an Italian blue cheese, Gorgonzola, as well as a Castle Blue, which with added cream makes a wonderful dessert cheese, and an easy “Goat” Blue.

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