Out of stock
This double-feature class will cover two of our more advanced cheeses:
First, learn how to make one of the most popular Spanish cheeses – Manchego! This is a wonderful hard cheese traditionally made with Sheep’s milk, although versions of it can be made with cow’s milk, goat’s milk or a blend of milks. We’ll even fill you in on where you can source quality Sheep and Goat milk in the area. You’ll get to take home your own mini wheel of cheese to try aging yourself.
Next we’ll cover some washed-rind cheeses, sometimes called “stinky” or “funky”. This family of cheeses is finished during the aging process by washing their rinds with a cloth soaked in brine, to which a ripening bacteria may be added. Other washes might include beer or wine and some varieties might include the addition of herbs and spices. We’ll cover several recipes including Trappist-style, Reblochon and Taleggio.
Enjoy a nice glass of wine toward the end of class with some delicious cheese samples and a special dessert.
NOTE: If you haven’t made much cheese yet, you’re welcome to come to this advanced class but it is recommended that you read through our Cheesy-Pedia (download available on home page) before you come to class so you’ll be familiar with the basic terminology of cheesemaking.