Taleggio is a traditional northern Italian washed-rind cheese. It’s most famous for its sticky, stinky rind and silky interior. This buttery, flavorful cheese is traditionally made in a 7-8 inch square form but you can improvise with other shapes and sizes if this is too big for your needs or you don’t have this mold/form.  This wonderfully stinky cheese is a hit on any cheeseboard and in many recipes.

This live, interactive session will happen at 2:00 pm MT on November 15, 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, Brevibacterium linens, Rennet, Salt

Taleggio cheese form/mold or any smaller forms or baskets