Swiss cheeses, also known as Alpine cheeses, are made with a special culture called Propionic shermanii, which may or may not produce holes depending on the specific recipe and size of the wheel.  You’ll learn about both the “make” (the day you work with the milk) and the “affinage” (the aging) of these cheeses.  We will walk you through the steps involved in making one of our favorites – Jarlsberg – and will also give you a recipe for Gruyere you can try on your own.  The version we make can use either goat or cow milk, but it is traditionally made with cow milk and tastes great either way.  We’ll teach you how to make a simple cheese press and we recommend that you set up a wine fridge or a mini fridge as your “cheese cave” when you’re ready to try these on your own.

This live, interactive session will happen at 2:00 p.m. MT on August 30, 2020.  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).  PLEASE SAFELIST  kate@theartofcheese.com AND n.convertkit.com so these e-mails don’t end up in your SPAM FOLDER! Or at least, check your spam folders if you don’t think you received the links.

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;
• Invitation to weekly “Cheese Chats” for 1 month where you can ask questions in real time via Zoom.

Special Ingredients and Equipment Needed: 

Milk, Thermophilic Culture, Propionic Shermanii (C6 from NEC) , Rennet, Salt

Hard Cheese Mold/Form (we like New England Cheesemaking Supply’s Hard Cheese Mold Small (M3) for 1 gallon or Hard Cheese Mold Medium (M28) for 2-4 gallons, or Hard Cheese Mold Large (M2) for 5-7 gallons, Aging Refrigerator

REGISTER HERE