$150.00
4 in stock
Description
Join us for Day Three of this Cheesemaking Bootcamp. You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of advanced level cheeses including affinage techniques. We’ll make several different styles of cheese while sampling them along the way, and you’ll take home numerous cheesy creations of your own. You’ll leave knowing the terminology and basic techniques needed to branch off and try other recipes as well. Lunch with wine, coffee and dessert (and lots of cheese!) will be served.
Day Three (March 25): Advanced Cheeses & Aging Techniques 9:00 – 3:00
- Food Safety Part 3
- Cheddar: From Curds to Pressed & Aged
- Affinage Tips, Tools & Techniques: Learn the methods and ingredients need to make Washed Rind cheeses, Blue cheeses, and Alpine (Swiss) cheeses, along with tips for aging including:
- How to set up an aging facility (aka “cheese cave”)
- Ripening boxes & mats, creating “micro climates” in your cheese cave
- Bandaging & Leaf-wrapping
We’ll end this day by taking a field trip to nearby Cheese Importers.
