$69.00
Out of stock
Description
In this “double feature” class, we’ll cover two of our more advanced cheeses.
First, we’ll have some hands-on fun learning about “Swiss” cheeses. We often think of Swiss as a particular cheese with holes in it, but actually it is a family of cheeses that are made in Switzerland and come in a wide variety of flavors. These and other Alpine cheese are usually semi-firm to hard in texture and many have holes or “eyes”. We will learn to make a Jarlsberg cheese which is a Norwegian version of Emmental. It has a sweet and milky taste and large eye structure. We will also go over a recipe and taste samples of Gruyere, made famous by cheese fondue, along with a nice wine pairing.
Next, we’ll learn about the Blues. From creamy Cambozola to sharp and tangy Roquefort, the blue cheese family includes many different styles and flavors! In this part of the class, we’ll learn how blue cheeses get their veins, and how to choose a recipe for a blue cheese that suits your taste. We’ll make, and sample, different styles of blues and go over additional recipes in your instructional packet. Students will each make and take home a quick and easy blue cheese to ripen and enjoy.
If you’ve never made cheese before, you might want to register for our free “Cheesy-Pedia” to download and read before you come! This will help familiarize you with the basic concepts before you dive into these intermediate and advanced level cheeses.
Sorry this class has been cancelled due to low registration numbers.
