Making hard cheese in Seattle We will make hard cheese in the class, most likely a Gouda. As we make the cheese we will talk through the steps involved in making almost all hard cheeses-from adding starter culture to aging- and we'll delve into the chemistry you need to understand to make quality cheeses. We'll discuss sources of cheesemaking equipment, starter cultures, rennet, cheese presses, etc. with an emphasis on simple low tech solutions. We'll also eat some of the instructor's homemade cheeses and evaluate them. This class is limited to 16 students and will run for 3.5 hours.
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