Provolone is an Italian “pasta filata” cheese, meaning “spun-paste” or “stretched-curd”. This classic Italian cheese is a favorite and dates back to the late 1800s. Traditional provolone is sometimes known as “poor-man’s parmesan” because an aged provolone is actually quite piquant. Age it for a few weeks for a mild, creamy cheese, or age it longer for sharper flavor.

This live, interactive session will happen at 2:00 pm MT on November 21, 2020 and will be taught by Certified Cheese Professional, Kelly Liebrock.  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.

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:

Mesophilic Culture, Thermophilic Culture, Lipase (optional), Rennet, Salt

Cheese Form/Mold is optional as you can do this is a free form

Heavy Rubber Gloves recommended

Twine

Aging refrigerator