Making Alpine Style Cheese
Cheese From the Mountains
Fo
r the past many years Jim has spent much time in the mountains of Italy and France visiting the makers of these fabulous alpine cheeses. During this class he will present much of what he has learned in the traditional process to make these cheeses
This class will offer some great insight into some of the oldest and most amazing cheeses made up in the mountain huts of Europe.
This is a workshop for those who have already made a few cheese and would like to learn more about what the various changes in the process do to change the quality of the cheese.
My intent will be to teach more about the concepts involved in cheese making rather than following a fixed recipe.
We will be making cheese as well as spending a good portion of the time learning about the post make aspects, such as rind development and cave aging with an emphasis on natural rinds.
This group of cheese is known for its larger size due to distance from the markets. Also it is commonly a cheese with less moisture that can do well with a longer aging and thus producing more complex flavors.
This workshop will be great insight into these mountain style cheeses
.... a focused workshop on cheeses from Montagne covering:
- Gruyere style cheese
- Fontina, a softer style from the Mountains of Aosta in Northwestern Italy
- A simple Tomme from the mountains
Jim Wallace will be teaching this extended 2 day class, and it will provide an opportunity to work with those cheeses that require extended 'TLC'!
The class will provide an opportunity to learn so much more than a 1 day class and covers more aspects of the process in greater detail. This class will provide plenty of time to spend on problem solving and fielding everyone's questions on how to make better cheese