Blue Caprine is a simple little blue goat cheese log similar to Chevre but with a ripe, wrinkly blue rind. Unlike many blue cheeses, this one is not pierced, making a stunning contrast between the blue exterior and the very white interior. It’s quick and easy and matures within a few weeks, although the longer you age it, the more flavorful it becomes.
Bleu du Queyras is a blue table cheese from the eastern part of France near the Italian border. It is a blue-veined cheese made from cow’s milk. It has a brief warmer aging time to kick-start the blue mold spores which are added directly to the curds. When aged for just 6 weeks, it has a slightly sweet, mild flavor but when aged longer it becomes almost spicy and is nice crumbled in a salad.
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 these cheeses
- 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