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In this hands-on course we will examine each step of the cheesemaking process from recipe review to aging. Join us for one or both days! This course is recommended for people with some experience making hard and soft cheeses who want to take their artisan home cheesemaking to the next level.
Day 2 will focus on Affinage–the art of aging cheeses, and the tools and techniques we use to do so. Students will continue their hands on activities with the cheeses started on Day 1, and try out multiple finishing techniques. Topics include setting up your home aging space, aging techniques, and troubleshooting. Students are encouraged to bring cheeses made at home for troubleshooting and evaluation by the class. Day 2 includes a visit to Cheese Importers for a light lunch and a visit to their huge cheese cooler/room.