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Day Two: Intermediate Cheeses
Brie, Camembert & Valencay: These three famous and sophisticated bloomy-rind cheeses are not as hard to make as you might think! The “make” itself is pretty straightforward and we’ll do this together in class. The “affinage” (or aging) takes a little more finesse but with our tips and techniques, you’ll master it in no time. You’ll get to taste several great examples of these cheeses and take home your own mini wheel to age on your own.
Cheesy Appetizers & Desserts: Once we’ve worked to create these fantastic fromages, we’ll show you how to create some amazing appetizers and desserts including Kahlua Pecan Camembert and Chocolate-Covered Brie Bites. We’ll enjoy these together with a glass of wine for an enjoyable light lunch.
Creamery Tour & Cheese Gift: At the end of the day, we’ll take you on behind-the-scenes tour of the Haystack Mountain Creamery and send you home with one of their award-winning Haystack Peaks- a delicious ash-coated Valencay-style cheese that just won a Bronze Medal at the World Cheese Competition!