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This class will cover two easy and delicious semi-soft cheeses. We’ll start by learning how to make an easy dry-salted version of feta known as Montoya, a recipe that won a Reserve Champion ribbon at the Boulder County Fair in 2013. We will also go over a recipe for brined feta and discuss the pros and cons of these two methods of making this cheese and you’ll get to sample a marinated version that won a Grand Champion ribbon in 2014. Next, we’ll make a batch of Queso Fresco, a quick and easy Latin American farm cheese. This is a fresh, bright, milky, and mild sliceable cheese that takes minimal time and equipment to make. We will make and taste several versions of Queso Fresco including a delicious jalapeno pepper variety.