Blue Caprine is a simple little blue goat cheese log similar to Chevre but with a ripe, wrinkly blue rind.  Unlike many blue cheeses, this one is not pierced, making a stunning contrast between the blue exterior and the very white interior.  It’s quick and easy and matures within a few weeks, although the longer you age it, the more flavorful it becomes.

Bleu du Queyras is a blue table cheese from the eastern part of France near the Italian border.  It is a blue-veined cheese made from cow’s milk.  It has a brief warmer aging time to kick-start the blue mold spores which are added directly to the curds.  When aged for just 6 weeks, it has a slightly sweet, mild flavor but when aged longer it becomes almost spicy and is nice crumbled in a salad.

This live, interactive session will happen at 2:00 pm MT on February 28, 2021 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, Penicillium roquefortii, rennet

Cheese forms/molds (no form for Blue Caprine; Bleu du Queyras Is usually made in a Camembert form but any basket or Hard Cheese form will do), Aging refrigerator.