Join Art of Cheese Instructor Becca Heins, Certified Cheese Professional, in her home kitchen for an afternoon of hands-on home cheesemaking. Learn how to make, press, and age a sliceable cheese you can serve for the Holidays. Registration is required at www.theartofcheese.com. We will start by making a delicious Italian hard cheese that uses simple ingredients, minimal equipment, and is ready to eat in only 3 weeks! You will also get hands-on experience with flavoring techniques, and take home your choice of a sage infused or rosemary encrusted cheese to ripen and serve at your Holiday get togethers.
We’ll also explore Becca’s cheese aging space and discuss various aging techniques. We’ll wrap up class with a relaxing wine and cheese sampling. Class size is limited to 6 for a truly personal home cheesemaking experience!
Chili Jack…Cheddar with Chives…Dill Havarti…Smoked Gouda. Goat cheese rolled in sun dried tomatoes and fresh herbs. We love flavored cheeses!
These are just a few examples of ways you can flavor and embellish a whole host of varieties of cheeses. In this class you’ll get hands-on experience learning how to make several simple fresh cheeses and then make them uniquely your own by adding fresh and dry seasonings. We’ll also demonstrate how to use rind rubs, smoke and other techniques to flavor pressed cheeses. Registration is required at www.theartofcheese.com.
In addition to the class, cheese sampling and recipes, you’ll also get to take a brief tour of the Haystack Mountain Creamery at the end of class and will receive your choice of Haystack’s famous chevre logs (available in 6 flavors) or take $5 off any of their other award-winning cheeses. Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.