$24.00
Description
This class covers two cheeses that are often used in Mexican cooking. Cotija is a salty, crumbly Mexican cheese that is often grated or crumbled onto tacos or in other popular Mexican dishes. It is slightly aged and can be eaten in as little as 2 weeks, or aged a bit longer to mellow and become a little less salty. Queso Fresco is a Latin American quick farm cheese. It does a brief pressing time, but no aging refrigeration is needed. It can be made plain or flavored with dried or fresh herbs or canned or roasted fresh jalapeño peppers.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make these cheeses
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Your Instructor
Kate Johnson is the founder of The Art of Cheese. Read more about Kate HERE
