Artisan Cheese Making: Chevre, Mozzarella & Cheddar
Mary Karlin
Class Preview
0:51
- In-depth Instruction; over 307 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
15:06
Meet Mary, learn about the Craftsy platform and discuss the reason you're here: Cheese!
Essential Tools & Ingredients
42:22
Learn about everything you'll need to craft cheese. Mary shows you all the essential tools and ingredients.
Starting Chevre
20:26
Begin the process of creating delicious chevre. You'll learn about various cheese making methods and develop an understanding of inoculation.
Finishing Chevre
37:21
Learn to drain, salt and embellish your chevre. Mary's detailed instruction will guide you from cheese production to plate.
Mozzarella
1:09:56
Begin the process of creating decadent mozzarella by creating curds and whey and learning about various shaping options.
Starting Cheddar
17:34
The aged cheese adventure begins with cheddar. Get started with Mary's farmhouse cheddar recipe and easy instructions.
Making Cheddar
44:32
Get the word on curds. Learn to cut, stir, expose, drain, press and redress the curds with Mary's help.
Finishing Cheddar
26:32
Prepare your cheddar for aging with a wax rind or bandage wrap.
Drying, Ripening, Aging
33:05
Finish off your fromage by learning about your drying, ripening and aging options.
Learn to make artisan cheeses in your own kitchen that will delight your family and friends! Author Mary Karlin teaches you step-by-step how to create three flavorful 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.
Mary Karlin
Mary is a seasoned cooking teacher who was a founding member of the Ramekins Culinary School in Sonoma, Calif. She enjoys sharing her expertise and is the author of Artisan Cheese Making at Home.
Bonus materials available after purchase
