This post is sponsored by Making The Cheese, All the opinions expressed are my own.

Making Cheese is such a fun and unique experience. This intermediate cheese making class will help you make some simple & delicious cheeses with your local grocery store ( We used Fry’s whole milk during our class experience ) With these recipes you will learn simple techniques in cheese making that you will always use. Once you have tried these recipes, you will be inspired to learn how to make MORE variety of cheese.

Image may contain: 11 people, people smiling, people standing — Say ” Cheese ” to Making the Cheese

Location

I’m a huge fan of cooking and creating new recipes for my family. I was invited to make Feta and Curd Cheese Downtown Phoenix at the elegant self-serve local winery, GenuWine Arizona where you choose from 24 different wines in either a taste, half glass, or full glass or try the BEST ‘Build your own Cheese Boards’ just the way you like it!

Let’s get to Making The Cheese!

The Experience

This class is a beginner level class that will teach you to make a quick cheddar style cheese curds within 1 hour and get them ready for any sporting event that day. During our class session we grouped up into 4’s. Teamwork makes the Dream-work! We learned about the enzyme rennet, which is used in cheese making to aid in the protein separation of the milk and Annato, the plant that gives that cheese its yellow glow. We also experienced with a variety of flavor by adding different spices to the cheese curds. We got to take home samples of BOTH CHEESE, Feta and Cheddar Curds.

The class session included meeting new friends, connecting with other like-minded individuals, lots of laughter, take-home recipes, wine and giveaways. If you are a fan of either of those I just mentioned, I highly recommend you attend the next Making the Cheese Class (Click Here for Class Schedules) It was such an educational fun learning event, and I’d love to return to be an expert at ‘ Making the Cheese ‘ .

Connection
Educational
Teamwork
Learning with excitement

Cheese Curds

What is Cheese Curds?

Cheese curds are different from the aged kind of cheese because they must be eaten within a few days. They also lose their tastiness if refrigerated. After a few days, the cheese curds will turn dry and salty. Cheese Curd’s flavor are mild with about the same firmness as a cheddar cheese, but with a springy or rubbery texture. Cheese curds are younger, spryer cheddar. They are what cheddar is before being formed into blocks and aged.

Added Spice variations:

Fresh is the BEST! But dried herbs can work well , you just have to experiment. You can use fresh garlic and ground black peppers, fresh dill, Taco flavor, Ranch, Cajun, Chili lime, Mix with chopped canned or pickled Jalapeno, Sun dried tomatoes and finely chopped fresh basil.

Yellow Sweet Mesquite Curd Cheese with Garlic & Black Pepper

FETA CHEESE

A Greek Inspired Feta. ” Feta ” can be made with any type of milk! Grocery store milk with the latest fresh date is the best. Feta is used practically anywhere that calls for salty cheese. It’s crumbled over salad and soups. Tossed with roasted vegetable and pasta. Feta can also be served with fresh flatbread, olives, peppers, and fresh home-made olive oil! Yum!

Feta is so versatile that is can be combined with so many different herbs and vegetables.

Store in refrigerator up to 2 weeks or in oil up to 3 months or it freezes well or vacuum seal up to 2 months.
Sparkle Mom

2 Hour Feta and Curd Making the Cheese Class

I made Salad Dressing using Feta from my Jar by taking 10 cubes of feta and crumble it up with a fork. Add 2 tsp of Cider Vinegar. Add 2 tsp Flavored Oil from feta Jar. Add 2 tsp of fresh Olive Oil, Garlic & Thyme. Enjoy!!

A HUGE THANK YOU TO MAKING THE CHEESE! I can’t wait to return!!

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