Cheese has been aged for millennia in caves but how many home cheesemakers (or professionals for that matter) have an actual cave to age their cheeses in? In this class we will cover the tips, tools and techniques needed to set up your own simple cheese cave to control temperature and humidity as well as share some tricks to get the right microflora growing for your own specific cheeses. We’ll also look at mold: what’s normal in aging cheese and ways to combat those unwanted molds. Lastly, we’ll give you some tips for ways to clean your cheese cave when needed.
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
- Downloadable handouts
- 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.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE