$150.00
6 in stock
Description
Come to Day Two only of this two-day bootcamp. On the second day we’ll cover a variety of intermediate level cheeses that take a little more time and a little more equipment, but are still quite doable. We’ll provide lunch with wine and dessert.
Day Two (April 22): Intermediate Cheeses 9:00 – 3:00
- Food Safety Part 2
- Guido’s Parmesan-Style Cheese
- Manchego/Hispanico/Iberico
- Colby, Havarti, Gouda
- Bloomy Rind Cheeses: Brie, Camembert and Cana de Cabra
- Cheese Presses; waxing a wheel of cheese
We’ll also have a creamery tour of the Haystack Mountain Cheese Creamery during lunch along with a nice sampling of their award-winning cheeses.
