Artisan Home Cheese Making: Spirited Cheese at Relish
Chef-Instructor Mary Karlin will share tips for cheeses infused with spirits from her newly published book Artisan Cheese Making At Home. Flavoring cheeses is a new trend in artisan cheesemaking as newly emerging producers explore ways to make truly unique cheeses. Some "spirited cheeses" are classics such as Drunken Goat (Cabre al vino) and Stout Cheddars, others are playful modern combinations like our Tequila-Lime Queso Oaxaca and festive limoncello bocconcinis. Not only are these cheeses infused with complex flavors, the hard cheeses end up with a beautiful dark rind adding the aesthetics of the cheese.
Chef Mary has created a varired cheese "menu" that includes one cheese made from scratch (chevre), two that you will stretch and shape from pre-made curds (bocconcini and queso oaxaca), and one that you'll infuse from ready-made cheese (cheddar). Mary will start the class with a brief introduction to the cheese making process as you taste samples of Drunken Goat and Stout Cheddar that she will make ahead. Then you'll divide into small groups to create all the cheeses, sending you home with cheese to share, some ready-to-eat and others requiring some aging or finishing on your kitchen counter. The class will end with tastes of the two just-made stretched cheeses with grilled flatbread and a fresh, seasonal salad.
This class is full of inspiration for the home cheese maker but is also a good fit for non-home-cheese-making DIYers since most of these methods can be applied to store-bought cheeses with great results. In fact, these festive cheeses would make great holiday gifts!
One 4 oz. glass of wine will be poured with the light meal at this class.
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