The Art of Cheese: Mozzarella, Ricotta & Burrata with Wine Pairing

Join us for our most popular class and learn to make an easy and delicious 30 minute mozzarella recipe. Registration is required at www.theartofcheese.com.

Learn what milks work best for this recipe and why, and then have some hands-on fun as we stretch the curd to create (and then eat!) a deliciously fresh and flavorful warm mozzarella. You will learn how to stretch the curd  with both a microwave method and a hot water/whey bath method. We’ll also make a yummy, fresh ricotta and then combine these two wonderful cheeses into an easy burrata –a tasty stuffed mozzarella treat which you’ll get to enjoy with a glass of perfectly paired wine.  You’ll sample fresh cheese as we’re making it, and also take home your own homemade cheese creation to enjoy later! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Farm-to-Table Cheesemaking Bootcamp

Two days of farmy, cheesy fun!  Come for one or both days and get a true farm-to-table cheesemaking experience. Registration is required at www.theartofcheese.com. $150 each day or $255 for both days.

Day One – We’ll start the day at Briar Gate Farm just west of Longmont where we’ll meet a small herd of Nubian, Nigerian Dwarf and Oberhasli dairy goats.  You’ll get to milk a goat or two, play with (and perhaps bottle feed) their babies, and learn all about their milks.  Then we’ll head back to the cheesemaking classroom to make Chevre, Feta and Camembert from their wonderful milk.  You’ll enjoy hands-on cheesemaking instruction plus lunch with wine and plenty of cheese samples and go home with easy-to-follow recipes.
Day Two – We’ll begin at Sky Pilot Farm in Longmont, the region’s only dairy sheep farm, and also home to the amazing Jersey Cow, Clarabelle and her Guernsey sidekick, Troubles!  You’ll learn what breeds are used in the dairy sheep world, why Jersey & Guernsey milk is so awesome for cheesemaking, and will get an opportunity to try your hand at milking one or both of these dairy divas.  Then we’ll head back to the classroom and make fresh sheep’s milk Ricotta (which we’ll eat fresh as well as turn into a delicious chocolate ricotta mousse), Cheddar Cheese Curds and finish up our cheeses from Day One.  Lunch with wine and cheese will be included. Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Soft “Fresh” Cheeses with Free Chevre & Creamery Tour

This class combines our Cheesemaking 101 class with our Soft Cheese class. Registration is required at www.theartofcheese.com.

In addition to learning all the basic science behind cheesemaking, what equipment you’ll need and how to make good milk choices, we’ll also cover several fresh and easy cheeses, including Chevre (soft goat cheese), Fromage Blanc (a milder version of soft cheese made with cow, goat or sheep milk), Cream Cheese and Cottage Cheese.  These are great starter cheeses because they are quick and easy and require relatively easy-to-find ingredients and minimal equipment. In addition to hands-on instruction and sampling as we go along, you’ll also get a chance to craft your own “custom chevre” log to take with you. And as a special bonus, at the end of class we’ll have a quick tour of the Haystack Mountain creamery and you’ll get to take home one of their artisan chevre logs (or take $5 off any of their other amazing cheeses)! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Mozzarella, Ricotta & Burrata with Creamery Tour

Join us for our most popular class and learn to make an easy and delicious 30 minute mozzarella recipe. Registration is required at www.theartofcheese.com.

Learn what milks work best for this recipe and why, and then have some hands-on fun as we stretch the curd to create (and  eat!) a deliciously fresh and flavorful warm mozzarella. You will learn how to stretch the curd  with both a microwave method and a hot water/whey bath method. We’ll also make a yummy, fresh ricotta and then combine these two wonderful cheeses into an easy burrata –a tasty stuffed mozzarella treat.  You’ll sample fresh cheese as we’re making it, and also take home your own homemade cheese creation to enjoy later! At the end of class, we’ll take a brief tour of the Haystack Mountain Creamery and you’ll receive either a free log of their award-winning Chevre or $5.00 off any of their other delicious cheeses! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Cheddar Cheese – from “squeaky” curds to pressed and aged! With Beer Pairing

Cheddar Cheese Curds – aka “squeaky cheese” – are so much fun to make and to eat!   Or you can press and age them for a delicious wheel of sharp cheddar. Registration is required at www.theartofcheese.com.

The process of cheddaring involves piling blocks of curds on top of each other, and then milling and salting this somewhat press cheese before loading it into forms to press into a wheel to be aged. But you don’t have to press and age the curds – you can eat them fresh! You can even add flavorings such has green chiles, fresh or dried herbs, horseradish powder and more. We’ll make a big batch of curds together and then you’ll get to custom-design your own small bag of curds to eat or take home with you. We’ll enjoy our fresh curds with some awesome 300 Suns beer pairings at the end of class. Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Mozzarella, Ricotta & Burrata with Wine Pairing

Join us for our most popular class and learn to make an easy and delicious 30 minute mozzarella recipe. Registration is required at www.theartofcheese.com.

Learn what milks work best for this recipe and why, and then have some hands-on fun as we stretch the curd to create (and then eat!) a deliciously fresh and flavorful warm mozzarella. You will learn how to stretch the curd  with both a microwave method and a hot water/whey bath method. We’ll also make a yummy, fresh ricotta and then combine these two wonderful cheeses into an easy burrata –a tasty stuffed mozzarella treat which you’ll get to enjoy with a glass of perfectly paired wine.  You’ll sample fresh cheese as we’re making it, and also take home your own homemade cheese creation to enjoy later! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Brie & Camembert with Wine Pairing

These cheeses are best known for their white, bloomy exteriors and rich, creamy centers. And although Brie and Camembert are the most popular in this cheese family, they are just the beginning! Registration is required at www.theartofcheese.com.

In this class we will sample different styles of bloomy rind cheeses, and students will each make a wheel of Baby Brie to take home to ripen and enjoy. You will also learn how to use ash and different aging techniques to make a variety of cheeses from a few simple recipes. An instructional packet with recipes and aging instructions is included. And we’ll sip some nice wine with our cheese samples toward the end of class as well! Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

The Art of Cheese: Guido’s Italian “Parmesan-Style” Cheese

Some say that soft cheeses are easy and hard cheeses are hard, but in this class we will learn that that’s not necessarily so! Registration is required at www.theartofcheese.com.

This little Italian hard cheese is based on a Parmesan-style recipe formulated by the cheesemaker it’s named after, Guido Guintini.  It’s a great hard cheese to start with because it uses simple ingredients and minimal equipment and only needs to age for 3 weeks (but can go longer if you want it to turn out more like a Parm).   You’ll also learn how to age cheeses, wax a cheese wheel and find out how to make a cheese press for free.  At the end of class we’ll sample some finished cheese with honey and a nice glass of Chianti, just like Guido suggests! Home cheesemaking supplies will be available for purchase.  See www.theartofcheese.com for additional events.

The Art of Cheese: Feta & Queso Fresco – DATE NIGHT!

Learn how easy it is to make Feta Cheese using Goat, Sheep or Cow’s milk (we’ll even tell you where to get all of these great milks locally)! Date Night Special: Bring a friend or date and the second person is half price! Registration is required at www.theartofcheese.com.

We’ll start by learning how to make an easy dry-salted version of Feta known as Montoya, a recipe that won a Reserve Champion ribbon at the Boulder County Fair in 2013. We will also go over a recipe for brined Feta and discuss the pros and cons of these two methods of making this cheese and you’ll get to sample a marinated version that won a Grand Champion ribbon in 2014. Next, we’ll make a batch of Queso Fresco, a quick and easy Latin American farm cheese. This is a fresh, bright, milky, and mild sliceable cheese that takes minimal time and equipment to make. We will make and taste several versions of Queso Fresco including a delicious jalapeno pepper variety. Use coupon code “FETADATE” when you register two people. Home cheesemaking supplies will be available for purchase.  See www.theartofcheese.com for additional events.

The Art of Cheese: Manchego, Cabra al Vino & Other Spanish Cheeses with Wine Pairing

Learn how to make two of the most popular Spanish cheeses – Manchego & Cabra al Vino. Registration is required at www.theartofcheese.com.

Manchego is a wonderful hard cheese traditionally made with Sheep’s milk. We’ll even fill you in on where you can source Sheep’s milk in the area. Cabra al Vino is a nice semi-hard cheese that is made from goat’s milk and soaked in Spanish red wine. Our resident Spanish Cheese expert, Denise Milligan, will share her knowledge about Spanish cheeses gleaned from visiting numerous creameries during her many trips to Spain over the years.   We’ll even get a chance to work with thistle rennet, a common ingredient used in Spain.  You’ll also receive a few additional Spanish cheese recipes to try on your own.  We’ll pair a few of these delicious cheeses with some nice Spanish wines and you’ll get a special bonus dessert at the end of class. Home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.

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