It's Cheesemaking, Without The BS
"Over the years, we have tried many many cheese recipes...and failed just as many times. It wasn't until we tried Kate's recipes that we were able to consistently make high-quality cheese for our family in a way that doesn't being chained to the cheese pot. I can't recommend her recipes highly enough."
Picture this- a fridge full of aged cheeses. Need some gouda for a cheese plate? Asiago for your Caesar salad? They're waiting for you, ready for your enjoyment. The best part? You made them yourself.
"The first time I made Kate's Gouda, my husband told me it was one of the best cheeses I've made (and I've been making cheese for years)."
What may feel like an unrealistic dream is not.
It's closer than you think.
You're going to make cheese and you don't need a special 'cheese cave' to do so.
You're going to age them in hands-off ways conducive to your busy life.
You're going to be eating your own amazing aged cheese in just 6 weeks.
You're going to permanently cross cheese off the grocery list.
The thing is, everyone has a different method, a different technique, and you don’t know who to trust. I thought I could google my way through figuring out all of the above but when I came across conflicting advice, I felt stuck.
Maybe you feel the same way?
I'd look at these recipes and think...who has the mental bandwidth to tackle a recipe that complicated?
As is my signature move, I streamlined where possible. I skipped the messy waxing or fussy washed rinds. How could I make all the cheese we wanted to eat?
How could I do it while homeschooling, working from home, gardening, while still enjoying life!?
This course is the answer to that question.
It's Cheesemaking, Without the BS.