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brie cheese, pepper jack cheese, blue moon cheese, havarti cheese
brie cheese, pepper jack cheese, blue moon cheese, havarti cheese

Mixed cheese Workshop 4

$170.00

Mixed cheese workshop 4

Brie cheese, Blue Moon cheese, Pepper Jack cheese, and Havarti cheese.

Brie cheese: From whole or semi-skimmed milk, brie can be made. Rennet is added to raw milk, which is then heated to a maximum of 37 °C to produce curd. The cheese is then poured into the molds, perhaps using a pelle à brie, a classic perforated ladle. Several thin layers of cheese are layered into the 20 cm (8 in) mold, and it is then allowed to drain for around 18 hours. After being removed from the molds, the cheese is salted, inoculated with cheese culture (Penicillium candidum, Penicillium camembert, or Brevibacterium linens), and matured for at least four to five weeks in a controlled environment. For more info on this cheese, check out this link.  https://en.wikipedia.org/wiki/Brie

Blue Moon Cheese: Blue Moon is a moderate blue vein cheese that is semi-hard. The cheese’s smooth, creamy texture and sweet flavor are the results of the thick rind’s ability to block out oxygen while retaining moisture. Blue Moon, a blend of soft blue and cheddar, is a wonderful “beginner blue” that goes well with sweet jam or wine. For more general information on Blue Cheese see the following link: https://en.wikipedia.org/wiki/Blue_cheese

 Havarti cheese: It has a bouncy texture with mildly sweet and acidic undertones for semi-hard cheese. The tart flavors of Havarti blend beautifully with salads, sandwiches, and on its own. It is lusciously smooth and mild enough to please all palates. For more general information on Cream Cheese see the following link: https://en.wikipedia.org/wiki/Havarti

Pepper Jack Cheese: A great alternative to the traditional Monterey Jack cheese is pepper jack cheese. It is a spicy, semi-soft, cow’s milk cheese with an open texture. The jalapeno peppers that are mixed throughout the cheese give it this spicy kick. For more general information on Blue Cheese see the following link: https://en.wikipedia.org/wiki/Monterey_Jack

Please contact us for further information concerning, booking and the time and place where this workshop will be held next time.

 

 

 

 

 

 

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In this workshop, you will learn how to make Brie cheese, Pepper Jack cheese, Blue Moon cheese, and Havarti cheese.
We will teach you from the beginning everything you need to know to be able to make these cheeses and yogurt.

That includes:

  • How to use the Styrofoam box if needed
  • What tools do you need
  • Sterilize the tools
  • Make the Starter
  • Prepare the milk
  • Add the White Mould Spores
  • Mix the Rennet
  • Cook the Curd
  • Cut the Curd
  • Turn the Curd
  • Drain off the Whey
  • Fill the Hoops
  • Turn the Hoops
  • Store the cheese etc.

This is a “Hands-on” workshop where the teacher shows you step by step how to make all your products and allows you to do it yourself. We have over 15 years experience of teaching people to make various sorts of cheese, cured meat, and sausages. You will be shown everything from the beginning and can ask any question you want.

At the end of the workshop, the teacher will answer all your questions and go once more through every aspect of making your products and you get to take home a step-by-step booklet on how to make all the products. You also get to take home all the products you have made in the workshop.

Viking Kitchen Food holds workshops in various towns in the states and we quite often go through the Community Schools in many places, so keep an eye open in your community and or give us a call or email to ask about future workshops in your area.

We give full support for all people and if you should need more answers or anything else do not hesitate to call us or email us.

Siggi and Gustaf

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