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Created by: irenedeem4992504
Project

Cheeses made from Mary Karlin's Book

Here are some cheeses made from Mary Karlin's book "Artisan Cheese Making at Home." I took courses at The Beverage People in Santa Rosa. The cheeses shown are Valencay (made with 50% heavy cream 50% goats milk), Saint-Marcellin, a mushroom flavored cabecou (wrapped in grape leaves and soaked in Cabernet Sauvignon); a version of Camembert I called "Bloomy-Awhey" and the Ales-Washed Coriander Trappist Cheese. Thank you for a wonderful generous book and Craftsy course.

You Can Make This

irenedeem4992504 made Cheeses made from Mary Karlin's Book with:

Artisan Cheese Making

Online Class

Artisan Cheese Making

with Mary Karlin

Project Description

Here are some cheeses made from Mary Karlin's book "Artisan Cheese Making at Home." I took courses at The Beverage People in Santa Rosa. The cheeses shown are Valencay (made with 50% heavy cream 50% goats milk), Saint-Marcellin, a mushroom flavored cabecou (wrapped in grape leaves and soaked in Cabernet Sauvignon); a version of Camembert I called "Bloomy-Awhey" and the Ales-Washed Coriander Trappist Cheese. Thank you for a wonderful generous book and Craftsy course.

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Skill Level

Beginner