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Weekend “Cheese” Warriers Series: Cheddar & Swiss with Wine Pairing – 1:00 pm

February 17, 2018 @ 1:00 pm - 3:00 pm

$49.00

Join us for class three of this three-part series (come to one or all three!) where we’ll be moving into some slightly more advanced* cheeses.  The process of “cheddaring” is unique to this particular cheese and results in fresh, squeaky curds which you can eat fresh or you can press into a wheel and age.  Swiss cheeses, also known as Alpine cheeses, are made with a special culture called proprionic shermani, 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’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.    We’ll sample some homemade examples as well as one award-winning Alpine cheese made by Haystack paired with a nice glass of wine.

* if you’re brand new to cheesemaking, we recommend that you register for and watch our free 20-minute Cheesemaking 101 course before you come to this class.

 Register Here for This Class Only

Details

Date:
February 17, 2018
Time:
1:00 pm - 3:00 pm
Cost:
$49.00
Event Category:

Venue

Don’t see the class you want scheduled at a time convenient for you? Now you can order classes On Demand and watch them at your convenience!

CLASSES ON DEMAND (for more options CLICK HERE):

BEGINNER LEVEL CHEESES:


CHEVRE & FROMAGE BLANCBUY NOW

FETA: Dry Salted, Brined & Marinated – BUY NOW

INTERMEDIATE LEVEL CHEESES:


MOZZARELLA & BURRATABUY NOW

BRIE & CAMEMBERT – BUY NOW


ADVANCED LEVEL CHEESES
:


CHEDDAR: FRESH CURDS TO PRESSED & AGED – BUY NOW

BLUE STILTON – BUY NOW

for more options CLICK HERE


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