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Join us for class three of this three-part series (come to one or all three!) where we’ll be moving into some slightly more advanced* cheeses. The process of “cheddaring” is unique to this particular cheese and results in fresh, squeaky curds which you can eat fresh or you can press into a wheel and age. Swiss cheeses, also known as Alpine cheeses, are made with a special culture called proprionic shermani, 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’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. We’ll sample some homemade examples as well as one award-winning Alpine cheese made by Haystack paired with a nice glass of wine.