In the second course of the series, we will learn to make a mold-ripened cheese like camembert and our award winning Mariposa Bijou. Students will have the opportunity to individually execute each step in the making of a feta that can be stored for up to 1 year in brine, and will take home a pint of feta in brine to age and enjoy at home. We will then will end with mozzarella, which requires no ripening but a lot of stretching, and which we will enjoy in class and as part of our lunch. We will also discuss how to serve and cook with these cheeses, and how to successfully pair them with wines.
Students will have the opportunity to individually execute each step in the making of a feta that can be stored for up to 1 year in brine, and will take home a pint of feta in brine to age and enjoy at home. We will then will end with mozzarella, which requires no ripening but a lot of stretching, and which we will enjoy in class and as part of our lunch. We will also discuss how to serve and cook with these cheeses, and how to successfully pair them with wines.
Note: Materials, tasting, samples and a rustic farm lunch are included.