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QUICK CHEDDAR Cheese curd bites & FETA cheese – 2 CHEESES IN 2 HOURS
March 9 @ 3:00 pm - 5:00 pm UTC-7
Quick Cheddar Cheese Curds Bites & Feta Cheese Class – 2 cheeses in 2 hours
Due to limited space, This is a pre paid event – No tickets will be sold at the door
This class is a beginner level class that will teach you to make a quick cheddar style cheese curds within 1 hour and get them ready for any sporting event that day. Each group of students will start with milk and finesses it over the course of the class into their own cheese curds. We will be introducing the enzyme rennet, which is used in cheese making to aid in the protein separation of the milk and Annato, the plant that gives that cheese its yellow glow. Then we will go over different ways to produce a variety of cheese curds by adding flavor and spices, and how to set up that game day cheese curd platter. We will be sampling the curds along the way, and vote on the best flavor of the class.
While our curds are pressing we will also demonstrate and instruct you on how to make an award winning Feta Cheese. We will teach you the best way to store the cheese and how to make a brined and unbrined Feta.
You will walk away with a day of fun and the cheese that is not eaten in class. You will also take with you your own copies of the recipes we made, and the knowledge to make your own cheese at home. Cheese kits will be available for purchase after class.
In case you were not familiar with Cheese Curds, they are fresh curds of cheese before they are pressed. Their flavor is mild with about the same firmness as a cheddar cheese, but with a springy or rubbery texture. Cheese curds are younger, spryer cheddar. They are what cheddar is before being formed into blocks and aged. Cheddar cheese is typically aged from 60 days to 4 years before being sold, whereas cheese curds are eaten straight away
Venue: We Olive Wine Bar, 1721 N. Dysart Rd, Avondale, AZ MonFeb 9, 2019 3:00-5:00 pm Food and drinks are available for purchase at this venue.
Making the Cheese contact info: Kathy 480-271-4979
This is NOT a BYOB event. Drinks, food and gratuity are NOT included in the ticket price. Making the Cheese events are for Adults 21 and over and will contain adult drinking and language.