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This is a double-feature class that will teach you how to make two delicious, yet fairly easy-to-make families of cheese. First, we’ll have hands-on fun making a batch of Gouda, that creamy, nutty and sweet cheese from the Netherlands. Gouda is in a family of cheeses known as “washed curd” cheese and you’ll get hands-on experience with the technique of “washing curds”, discovering why it makes this cheese so delicious. You’ll even get to wax your own tiny wheel of Gouda to take home and age for yourself! Recipes for Colby & Havarti will also be included as these are other examples of washed curd cheeses.
Next we’ll explore the techniques and ingredients involved in making Blue Cheeses. You’ll get to “pierce” your own small wheel of Fourme d’Ambert, a semi-hard French Blue Cheese, and take it home with you to watch the ‘blue veins” develop.