$24.00
Description
This class teaches Brick, an American original cheese that was developed in 1877 by John Jossi. A Swiss immigrant with experience producing the notoriously stinky Limburger, Jossi decided to make a milder, dryer version of the cheese. Jossi’s original got its name from the method of using bricks to press it, and also its rectangular “brick” shape. Best enjoyed with a beer, eat this cheese plain or on a sandwich with good mustard.
What You’ll Get
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. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
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.
Your Instructor
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE
