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In this hands-on class, YOU will make your own wheel of Cheddar, and learn how the "cheddaring" process makes this cheese unique.
Fromanger Harold Lieberman will begin by briefly describing the origins, biology and chemistry of cheese. Then, each of us will use the tools of the trade to cook, drain, and press our wheels as milk takes its "leap toward immortality."
Harold will provide the presses (available to purchase at the end of the class), and students will bring a gallon of whole milk, as well as several common kitchen utensils. For a succinct list of what to bring, visit https://tinyurl.com/ya8s3snn
Once our wheels are formed, the aging process (affinage) begins. Unless you have access to a cheese cellar or special refrigerator, Harold will 'ripen' your cheese for approximately seven weeks in his curing cabinet.
Fun fact: The 1893 Chicago World's Fair's "Mammoth Cheese" weighed 22,000 lb, but exhibition plans crumbled when the mammoth cheese fell through the floor.
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LocationThe Urbano Project (View)
29 Germania Street
Jamaica Plain, MA 02130
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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