In this double-feature class, we’ll cover both Spanish Cheeses & Washed-Rind Cheeses!

We’ll start by learning how to make two of the most popular Spanish cheeses. The first, 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. The second cheese, Cabra al Vino, is a nice semi-hard cheese that is made from goat’s milk and soaked in Spanish red wine. Delish!

Next, we’ll move on to some of those famous “stinky” cheeses known as washed-rind cheeses.  This family of cheeses is finished during the aging process by washing their rinds with a cloth soaked in brine, to which a ripening bacteria may be added. Other washes might include beer or wine and some varieties might include the addition of herbs and spices. In this class we will make and sample several versions of a fairly simple Trappist-style cheese which has a mild, creamy and buttery flavor.

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