10 in stock
Some say that soft cheeses are easy and hard cheeses are hard, but in this class we will learn that that’s not necessarily so! This little Italian hard cheese is based on a Parmesan-style recipe formulated by the cheesemaker it’s named after, Guido Guintini. It’s a great hard cheese to start with because it uses simple ingredients and minimal equipment and only needs to age for 3 weeks (but can go longer if you want it to turn out more like a Parm). You’ll also learn how to age cheeses, wax a cheese wheel and find out how to make a cheese press for free. At the end of class we’ll sample some finished cheese with honey and a nice glass of Chianti, just like Guido suggests!