zingermans Creamery ann arbor michigan

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Cheese Mastery Class #6 – Pressed Curd Cheeses

March 27, 2015 @ 6:00 pm - 8:00 pm


Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Come and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.