Overview

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When you’re ready to try your hand at pressed cheeses, these two are a great place to start. Queso Fresco, a simple Latin American farm cheese, is pressed but eaten fresh the same day you make it. Guido’s is both pressed and aged, but it’s simple to make and doesn’t need much aging time before you get to enjoy it. Learn how to make a homemade press and get simple tips for aging your wheel of cheese. Just click on the first lesson and start learning how to make these great cheeses today!

Your Guide

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Kate Johnson

Kate is the owner of The Art of Cheese, an artisan cheesemaking school located in Longmont, Colorado. She has won many local awards for her own homemade cheeses and has a passion for teaching others how to succeed in their own home kitchen. In addition to teaching cheesemaking, Kate also runs a small dairy goat farm and collaborates with several other local dairy farms and creameries.

About this Course

In this course, you will have access to video lessons that will walk you step-by-step through the making of two intermediate level cheeses:  Queso Fresco and Guido's Italian Hard Cheese.  In addition to teaching you how to make these cheeses, I will also offer tips and suggestions for equipment and ingredients and will even teach you how to make your own cheese press.  You will also have the ability to download the recipes as well as several examples of Make Sheets and print them out for future use.  You can start and stop the course whenever and as often as you'd like and can e-mail me questions that might arise.  We hope you enjoy learning to make cheese with us!