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Cheshire is an English hard cheese that has a tangy flavor with savory background notes and a flaky, open texture. Although only one farmhouse creamery remains that still makes this cheese with raw milk, Cheshire had a glorious past. In the 1700’s almost 6,000 tons of this cheese were being shipped to London. This cheese is made in three different styles – early, medium and late ripening – by adjusting the techniques that lead to whey retention.
This live, interactive session will happen at 2:00 pm MT on May 15, 2021 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson. But don’t worry if you can’t attend the session at that time! A recording will be available for you to watch at your convenience shortly after the class.