Natural rind, waxed, bandaged, or vacuum sealed. Smoked, rubbed, washed, oiled, or leaf wrapped. How you choose to age your cheese makes all the difference. We’ll share one simple hard cheese recipe with you and then teach you how to turn that simple recipe into 9 very different cheeses just by changing up your “affinage” techniques.
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.