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From culture propagation, to rennet coagulation and on to affiance, this five-day-class is an in-depth exploration of the many possibilities of cheese. Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop the diverse flavours and forms of cheese. The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them. Cheese styles to be covered in class include: Dairy ferments, like clabber, kefir, creme fraiche, cultured butter, yogurt. Fresh cheeses such as Chèvre, fromage frais, Faisselle & Mozzarella Soft aged cheeses including Camembert, washed rind cheese, blue cheeses, Crottin and Feta Hard cheeses, like alpine cheese, Cheddar and Gouda.
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