$24.00
Description
This class covers one of the most popular cheeses of Spain, Manchego. It is produced in the La Mancha region of Spain from milk from Manchego sheep. It was traditionally made in grass baskets which produced a woven texture on the rind. Most cheesemakers these days used a cheese mold/form with a special lining to reproduced that classic woven pattern. Manchego can be eaten while very young (2 months of ripening time) or well-aged (2 years or more). If following this basic recipe with cow milk, we’d refer to the cheese as Hispanico. With a blend of cow, sheep and goat milk, it’s known as Iberico.
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.
Your Instructors
Kate Johnson is the founder of The Art of Cheese. She will be joined by Denise Milligan who has traveled to Spain extensively and is our resident Manchego expert. Read more about Kate and Denise HERE
