This intermediate level class focuses on two pressed cheeses: Queso Fresco, a Latin American quick farm cheese, and Guido’s Cheese, a nice Italian hard cheese. The first is a pressed cheese that is eaten the same day you make it, while the second is pressed and then aged. These are both great cheeses to start with when you’re ready to move beyond soft cheeses. You’ll also learn how to wax a wheel of cheese and how to make your own cheese press for next to nothing! And we’ll give you some ideas for creating an easy space for aging your cheeses.