Some people say soft cheeses are easy to make and hard cheeses are hard! But that’s not necessarily the case and this cheese is one of the easiest. This simple pressed cheese is quick and easy, you don’t really need an actual cheese press, and it can be eaten in as little as 3 weeks! Plus it’s very versatile about how you age it, from waxed, to vacuum sealed to natural rind and beyond. We’ll walk you through all the basic steps and get you started on your hard, aged cheese making journey!
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 this cheese
- 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.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE