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First, French Brousse which is made by just a few cheesemakers in the south of France using milk from a local rustic breed of goat, the Rove goat. Here we will use any goat milk that you can find as long as it isn’t ultra-pasteurized! This cheese is quite simple in that it is just milk and vinegar. It is traditionally made in a horn-shaped mold, or in tall thin basket forms, but we will make it in petite baskets making it perfect for one or for sharing with someone special. It is delicious sprinkled with herbs or drizzled with honey.
Next up, Greek Mizithra – a traditional cheese that is an essential ingredient in many authentic Greek recipes and is quite simple to make. There are several different varieties of this cheese, including one made with culture and one made from whey, but this is one of the easiest. It contains only whole milk, salt, and rennet – no cultures.
And last, but not least, English Coulommiers, also known as English Farmhouse Cheese, which is similar to the French version but it is not mold-ripened. It’s not only very simple to make but is also very versatile in its use – from a breakfast accompaniment with fruit and a muffin to an easy gourmet appetizer when sprinkled with herbs and drizzled with olive oil. It can be made in a variety of mold from a camembert form to a large basket to petite baskets for individual servings.
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. 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.