Event Start: Oct 15, 2016 - 01:00 PM

Event End: Oct 15, 2016 - 04:00 PM

In this “double feature” class, we’ll cover two of our more advanced cheeses, Cheddars & Blues. Registration is required at www.theartofcheese.com. First we’ll learn about the process of “cheddaring” which is what makes this family of cheeses develop their unique texture. Though cheddars take longer to produce than many cheeses, they can be enjoyed at various stages of development, from the fresh “curd” stage, to right after pressing, to after several months of aging. In this class we will make and taste several relatively easy versions of cheddar, including a Monterey Jack, and will discuss ways to finish these cheeses including waxing, bandaging and a natural rind finish.
Next, we’ll learn how blue cheeses get their blue veins. The flavor ranges from rich rich and creamy to sharp and acidic. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. In this class we’ll make and sample several blue cheeses, including one that takes only 2 weeks to age! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

Learn more: http://www.theartofcheese.com