CLASS SCHEDULE

Live Classes

Due to the pandemic, our in-person classes are on hold until further notice.  But we are teaching lots of virtual classes using the Zoom platform, so you can still learn to make cheese with us!

TO REGISTER: Click on a class title to get detailed information about that class. Then click the REGISTER HERE link to sign up!

Don't see the class you want scheduled at a convenient time for you?  Our ON DEMAND classes are also available so you can learn how to make the cheeses you want when you want to!

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MANCHEGO, HISPANICO, IBERICO – Live via Zoom!

December 10, 2020 @ 1:00 pm - 2:30 pm

$29.00

Manchego in one of the most popular Spanish cheeses and is produced in the La Mancha region of Spain from milk from Manchego sheep.  It was traditionally made in grass baskets which produced a woven texture on the rind.  Most cheesemakers these days used a cheese mold/form with a special lining to reproduced that classic woven pattern. Manchego can be eaten while very young (2 months of ripening time) or well-aged (2 years or more).  If following this basic recipe with cow milk, we’d refer to the cheese as Hispanico.  With a blend of cow, sheep and goat milk, it’s known as Iberico.

This live, interactive session will happen at 1:00 pm MT on December 10th, 2020 and will be co-taught by Kate Johnson, owner of The Art of Cheese along with special guest instructor, Denise Milligan of Spanish Sunday.  Denise lives part time in Spain and has visited with many Spanish cheesemakers to perfect this recipe and she will share her many tips and techniques with you!  (Don’t worry if you can’t attend the session at the LIVE 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.

Step 5: At the conclusion of the class, you will be invited to join me weekly for 1 month at my “Cheese Chat” sessions on Zoom for live Q&A, troubleshooting, and show-n-tell.

Your registration fee includes:

  • Unlimited access to our 20 minute 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:

MA400 (Meso/Thermo blend) OR any Mesophilic Culture and Thermophilic Culture, Rennet

Manchego or other Hard Cheese Form, Cheese Press, Aging Refrigerator

Details

Date:
December 10, 2020
Time:
1:00 pm - 2:30 pm
Cost:
$29.00
Event Category:

Venue

Your own home kitchen!
anywhere st
Anywhere, Any

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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