Swiss cheeses, also known as Alpine cheeses, are made with a special culture called Propionic shermanii, which may or may not produce holes depending on the specific recipe and size of the wheel. You’ll learn about both the “make” (the day you work with the milk) and the “affinage” (the aging) of these cheeses. We will walk you through the steps involved in making one of our favorites – Jarlsberg – and will also give you a recipe for Gruyere you can try on your own. The version we make can use either goat or cow milk, but it is traditionally made with cow milk and tastes great either way. We’ll teach you how to make a simple cheese press and we recommend that you set up a wine fridge or a mini fridge as your “cheese cave” when you’re ready to try these on your own.
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.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE