This is a fairly easy-to-make hard cheese that lends itself well to a wide variety of flavoring options or can be made plain for a simple table cheese. It’s a nice cheese to experiment with flavors on because it’s fairly mild and is ready to eat quickly, so you can assess your results without a lot of waiting time. It is also forgiving of the aging temperature. While it does best in an aging refrigerator set at 50-55 degrees, because the aging time is so short, a regular refrigerator will do.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE