This cheese originated in the Jura mountain range of eastern France where the main cheese produced was Comte.  In the winter, when the milk supply was lower, the farmers didn’t have enough milk from the morning milking to make a full wheel, so they made what they could and filled the form half way with curds.  To keep flies, microbes, and molds from setting up shop on the curds they covered it with a thin layer of ash derived from the soot that collected on the bottom of their copper caldrons.  After the evening milking, a second layer of curds was added onto of the first, and the finished wheel of cheese then had a characteristic black line running through the middle.  During the aging process, this cheese is washed with a bacterial brine to create a slightly pungent, orangish gray rind.

This live, interactive session will happen at 11:00 am MT on November 14th 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, Brevibaterium Linens, Rennet, Ash, Cheese Mold/Form (any round form (e.g. M3, M7, M110), Cheese Press, Aging Refrigerator.