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In this class we’ll learn to make two different delicious cheeses that involve washing or soaking the pressed wheels in beer or wine.
First, we’ll make a Trappist-style cheese that was originally developed by the Trappist monks. It can be finished in a variety of ways including “washing” it with a belgian ale during the “affinage”, or aging period. The result is a deliciously aromatic, creamy, semi-hard cheese.
The second cheese we’ll make is a classic Cabra al Vino – also known as Drunken Goat Cheese. While you can make this with any type of milk, the most authentic version is made with goat’s milk. It is then soaked in a Spanish red wine, infusing the flavor of the wine right into the cheese and giving it a beautiful purple rind.
We’ll do some beer and wine pairings with our cheese samples at the end of the class.
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 cheese making concepts and terms before you dive into these intermediate and advanced level cheeses.