Intro to Hard Cheeses & Alpine (Swiss) Cheese – April 17

Description

In this “double feature” class, we’ll cover two intermediate-level hard cheeses.

First, we’ll make a wonderful Italian cheese that is the perfect “first hard cheese” because it doesn’t require a fancy cheese press and only needs to age for 3 weeks before you can taste the results of your effort. We’ll show you how to make a simple press with materials you can find at no cost, and you’ll get to practice waxing your own little wheel of this cheese.

Next, we’ll cover several recipes for Alpine (Swiss) cheeses and together make a delicious Jarslberg while learning about the special ingredient that helps create the “eyes” and flavor profile that are unique to this family of cheeses.