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Making hard, or aged cheeses is a little more involved than making fresh, soft cheeses but it’s not as hard as you might think!
In this class we will give you hands-on experience learning how to make a “washed curd” cheese (Colby and Gouda are in this category). This refers to a technique where we dilute the acidity during the curd stage of the make. Washed curd cheeses are known for their mild taste and creamy texture which is attributed to this technique. You will learn how to press these cheeses in a simple press you can make yourself, and then how to age these cheeses in a simple cheese cave you can make with a dorm-sized refrigerator. You’ll even get a chance to wax your own mini wheel of cheese to take home with you, and we’ll talk about other options for finishing these cheeses including smoking them. You’ll get to taste some delicious examples of these cheeses along with a sip of wine while your making your cheese!