Quick & Easy Cheese: Chevre, Cottage Cheese and Feta: 50 minutes
This beginner level class focuses on three easy cheeses that require minimal equipment and easy-to-find ingredients. From the classic goat cheese (chevre), to cottage cheese, and a dry-salted feta, these three cheeses use the exact same basic ingredients but utilize different techniques. You’ll also get tips and recipes for variations on each of these cheeses including flavored chevres and a delicious herbed feta marinated in olive oil. These three cheeses are quick, easy, nutritious and delicious!
Intro to Pressed & Aged Cheeses: Queso Fresco & Guido’s Italian Cheese: 50 minutes
This intermediate level class focuses on two pressed cheeses: Queso Fresco, a Latin American quick farm cheese, and Guido’s Cheese, a nice Italian hard cheese. The first is a pressed cheese that is eaten the same day you make it, while the second is pressed and then aged. These are both great cheeses to start with when you’re ready to move beyond soft cheeses. You’ll also learn how to wax a wheel of cheese and how to make your own cheese press for next to nothing! And we’ll give you some ideas for creating an easy space for aging your cheeses.