Cheesemaking & Affinage: Three Month Cheddar

For those who want to take their cheesemaking to the next level, come and learn how to make our Boston Cheese Cellar Three Month Cheddar.

This class will be highly involved, as you will be making the cheddar with your own hands. It is therefore limited to only 6 participants.

The initial 5 hour session will be the main body of work, where we will transform the milk, set and make the cheese. In the subsequent days, shorter tasks will be performed, such as bandaging, flipping and washing the cheese, and ultimately we (and the rest of the public) will be able to watch your cheese age until it is ready for you to take home.

In this course you will:

• Learn how to transform milk into curds and process the curds for pressing

• Press the curds into a form

• Wrap the cheddar and perform affinage

• Have complete and ongoing access to our knowledge in the shop to help your future cheesemaking

• Understand the entire process from a logistical, practical, biochemical and microbial view point, and how each step contributes to making our cheese. You will be equipped for the future to repeat the making, and understand any changes that you may make and how they may affect the cheese.

Three Month Cheddar Plan:

Sunday April 2nd. 4 pm til complete: prepare milk with microbes, transform into curd; cut curd, drain, cheddar, mill, salt, press curd into form, lightly, then unrwap, flip and press as hard as possible.

Monday April 3rd. Remove cheese from press, unwrap and allow to air dry for 24h+.

Tuesday April 4th. Bandage wrap and move to visible ageing environment.

Sunday July 2nd. Your aged Three Month Cheddar is ready to go home!

Please note, dates are set, but times may vary. Presence on Sunday is required. The tasks on Monday & Tuesday are optional though highly encouraged.

Class Cancelation:The classes requires a minimum of 3 attendees. Refunds will be provided if this is not met. If a participant cancels attendance 1 week before start of class the full cost of ticket will be refunded, subsequent to that date, 50% of ticket price will be refunded.

If you have any questions on this event, please contact Boston Cheese Cellar to discuss!