Yes, you can learn how to make your own Gouda Cheese! We’ll show you how to turn milk into curd and then age it to perfection.
This 3-hour course will leave you prepared to take what you’ve learned and start making cheese on your own. Class registration includes the following:
-3 hours of instruction and hands-on cheesemaking experience from start to finish.
-Printed Gouda cheese recipe and detailed step-by-step instructions to take home with you.
-Invite to a winter cheese pick-up party – we’ll try the aged cheese that we made during class!
-Ample charcuterie and cheese to snack on during class.
-One 14 oz beer/cider of your choice
-Discount at F.H. Steinbart for the purchase of cheese making supplies
Turning milk into cheese is not only delicious but actually easier than you might imagine. It’s a super tasty craft to share with your friends and family. Our Gouda Aged Cheesemaking Course is taught by Sara Szymanski together with long-time instructor and cheese fancier Shannon Todd-Roth. Sara is co-owner of Threshold Brewing & Blending and a prior student of Shannon’s who has been making cheese at home successfully for the past 3 years.
Shannon and Sara will talk you through the science of cheesemaking while giving you hands on experience making a real batch. While all cheeses begin with milk, it’s the specific cultures used, temperature and curd formation that can be varied to produce wildly different styles of cheese. Together we’ll inoculate milk with culture, add rennet to coagulate the curd, and finally separate the curd from the whey to form a young wheel of Gouda. We’ll talk about the history of Gouda as well as the differences between hard and soft cheesemaking.