Crafting Brie & Camembert at Home, a Multi-Day Follow-Along Virtual Event (FAVE) - Jan 23, 24, Feb 6
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Learn to craft some of the most decadent cheese the world has to offer. Brie & camembert seem like magical cheeses but they're actually some of the easiest to make at home with very little special equipment required. We'll show you how in this two (or 3!)-day class, complete with edible homework.
Day 1 has us starting the cheese, talking about the bloomy rind category and the science behind that gorgeous rind. You'll take care of your little cheese baby overnight per our instructions and then on Day 2 we'll talk about aging it to perfection over the next 3-6 weeks.
Day 3 (optional) - We'll check in 2 weeks later to take a look at your cheese's progress, address any questions/concerns you may have and make any necessary course correction. This day is optional but if you can swing it I highly recommend it! You learn the most by trying something on your own and coming back with relevant questions!
Tiny brie wheels make a show-stopping gift and one gallon makes 6-7 mini 4" wheels!
Dates/Times: Sat, Jan 23, 2021 from 4-5:30pm and Sun, Jan 24, 2021 from 11am-12pm plus Optional (but recommended) Checkin: Saturday, Feb 6, 2021 11am-12pm.
Location: Zoom; Log-in instructions will be sent a few days before class
To follow along in this class you'll need to have on hand:
- 1 gallon un-homogenized whole cow's milk (make certain the milk is cream-top)
- 1 cup heavy cream (avoid any with additives like guar gum, carrageenan, etc) You could technically skip this for a lighter cheese if you like
- Cultures & Rennet - either this all-inclusive set or one each of the following:
- P. candidum
- G. candidum
- Rennet - I strongly recommend the liquid animal rennet but you can use the vegetarian tablet rennet if you have a dietary restriction. We'll discuss the options in class.
- 2 tsp salt (any kind with no additives)
Tools & Utensils:
- 8 Cheese forms
- Thermometer (must register below 100°F)
- Two-ply cheese paper for wrapping your finished cheese.
- Cheese mat for aging your cheese
- Calcium Chloride
- Large spoon with horizontal surface to stir the milk like this one.
- 1 gallon pot
- Stove or heating element
- Bin in which to age your cheese - this is the one I use (please note, this is an Amazon affiliate link for which I may earn commission)
- Empty container to hold whey (at least 3 quarts - could be a pot or bowl)
- Measuring spoons in the smallest size you can find (1/16 tsp, 1/8 tsp, 1/4 tsp etc)
- Optional: Vegetable ash to cover your cheese (a là Humboldt Fog), spruce bark to wrap around your cheese (a là Harbison). We'll talk about these in class.
All-Inclusive Kit (almost): I realize this class is fairly supply heavy so I've put together an easy kit containing the following for an additional $65. Please make sure you've also ordered an aging container, which I unfortunately don't sell. If you buy it from the above link I may receive a commission.
- Culture & Rennet Set (2-pack)
- Calcium Chloride (you'll use this for most cheeses)
- 8 Cheese Forms (you can use this on lots of cheeses!)
- 25 Two-Ply Cheese Papers
- Cheese Spoon (you will use this on all the cheeses I teach you!)
- Cheese Mat (you'll use this for many cheeses)
Feel free to add the ash or bark separately for fun if you're into it!
Receive a significant discount on this event and others by backing us on Patreon.
This is part of the FARMcurious Follow-Along Virtual Event (FAVE) Series - our response to the COVID-19 crisis. Thanks for helping to keep our lights on during this crisis.
Interested in a private cheesemaking or fermenting party via Zoom? We now offer private events for birthdays, bachelorettes, etc. We also offer team-building workshops for businesses and special interest groups (like parent's clubs, scout troops, etc), all via Zoom.
We'll send each person a very easy supply list ahead of time as well as recommendations on setting up your kitchen for a virtual cheesemaking workshop. We can even send supplies directly to each participant to make things easy. Contact Nicole directly for more information at email@example.com.
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