Artisan Cheese Making

Chevre, Mozzarella & Cheddar

with Mary Karlin

Photo of Mary Karlin

Mary Karlin, author of Artisan Cheese Making at Home, shows cooking enthusiasts how to create three flavorful handmade cheeses in your home kitchen. Read More…

  1. Class Overview
  2. Meet the Instructor
  3. Ratings & Reviews
  4. Materials
  5. FAQs

Class Description

Learn to make artisan cheeses in your home kitchen that will delight your family and friends! Author Mary Karlin teaches you step-by-step how to create three flavorful handmade cheeses. Begin with fresh goat's milk chevre, then advance to mozzarella and finish with an aged cheddar. Mary shows you the tools and techniques you'll need to be successful and walks you through the cheese production process from preparation to plate.

See All Lesson Detail

Lesson Plan

15:06

Lesson 1. Introduction

  • Meet Mary, learn about the Craftsy platform and discuss the reason you're here: Cheese!

42:22

Lesson 2. Essential Tools & Ingredients

  • Learn about everything you'll need to craft cheese. Mary shows you all the essential tools and ingredients.

20:26

Lesson 3. Starting Chevre

  • Begin the process of creating delicious chevre. You'll learn about various cheese making methods and develop an understanding of inoculation.

37:21

Lesson 4. Finishing Chevre

  • Learn to drain, salt and embellish your chevre. Mary's detailed instruction will guide you from cheese production to plate.

1:09:56

Lesson 5. Mozzarella

  • Begin the process of creating decadent mozzarella by creating curds and whey and learning about various shaping options.

17:34

Lesson 6. Starting Cheddar

  • The aged cheese adventure begins with cheddar. Get started with Mary's farmhouse cheddar recipe and easy instructions.

44:32

Lesson 7. Making Cheddar

  • Get the word on curds. Learn to cut, stir, expose, drain, press and redress the curds with Mary's help.

26:32

Lesson 8. Finishing Cheddar

  • Prepare your cheddar for aging with a wax rind or bandage wrap.

33:04

Lesson 9. Drying, Ripening, Aging

  • Finish off your fromage by learning about your drying, ripening and aging options.

"Mary was excellent in her instructions and explaining all the different parts of cheese making. This course is a great place to start and it gives you the confidence to make different types in the future."
- cari2rcky
Robson Valley, Canada

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Student Projects

Mozzarella Cheese by AngieSue
  • Photo of AngieSue
  • by AngieSue
  • Mozzarella Cheese
Basic Mozarella by Shiami
  • Photo of Shiami
  • by Shiami
  • Basic Mozarella
Chevre Cheese first batch by Hivetender
  • Photo of Hivetender
  • by Hivetender
  • Chevre Cheese first batch
Cheddar by hunkacheese1
  • Photo of hunkacheese1
  • by hunkacheese1
  • Cheddar

$29.99

$39.99 (25% Off!)

For $29.99 You Get:

  • 9 HD video lessons with anytime, anywhere access
  • Downloadable class materials, including 3 cheese recipes
  • Hours of close-up instruction
  • Answers from Mary in our virtual classroom
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