$49.00
8 in stock
Description
Join us for class two of this three-part series (come to one or all three!) where we’ll be moving into some intermediate-level cheeses. Brie & Camembert are in a family we call “Bloomy Rinds” and though they are quite complex and delicious in flavor, they really aren’t all that hard to make! You will learn lots of tips and techniques for aging these cheeses and while you can use a regular refrigerator for your aging, we recommend setting up a wine fridge or a mini fridge as your “cheese cave”. We’ll sample some homemade examples as well as one or two made by Haystack paired with a nice glass of wine.
