Online course ‘make your own red smear cheese’
Food writers Meneer Wateetons and Nils Koster team up to teach you everything about making cheese yourself, and washed-rind cheese in particular.
Product Description
In this culicollab series, the author of the ultimate Dutch home cheese-making book ‘Kaas uit Eigen Keuken‘ Nils Koster joins the Wateetons workshop kitchen digitally for a series of workshops on making cheese yourself. This edition: online washed-rind cheese workshop, also known as red smear cheese. We focus on the pressed variety. Think of Port Salut, Fontina, and Morbier. Deliciously pungent cheeses that use a special culture: B. linens.
Together we will teach you everything during this online washed-rind cheese workshop, from the tools you need to every step: acidification, curdling, cooking, pressing, and ripening.
What will you learn during this online washed-rind cheese workshop?
✅ Food writers Meneer Wateetons and Nils Koster team up to teach you everything about making cheese yourself, and pressed washed-rind cheese in particular.
✅ Afterwards, you’ll understand why you do what you do.
✅ No tricks, just understanding. No fixed recipes, but insight.
✅ Which ingredients and materials you need. And where to get them.
✅ Clear theory and all steps demonstrated.
✅ Veggie friendly.
✅ Boring? Difficult? Not at all; as authors, Nils and Meneer know better than anyone how to make dry matter juicy and understandable.
✅ Includes FREE download of the summary and recipes.
✅ Lifetime access
About Meneer Wateetons 
The online washed-rind cheese workshop is taught by Meneer Wateetons, culinary writer and author of nine authoritative cookbooks such as Over Rook, Over Rot (2015), Over Drank and the Worstbijbel. For fifteen years, he has been giving humorous, educational, tasty, and fun culinary workshops and masterclasses where you actually learn something. For hobbyists, professionals like chefs and student chefs, and companies. His workshops are rated 4.9 stars on Facebook.
About Nils Koster 
Nils Koster has been interested in everything edible from nature for years. He made his first cheese in 2013, and after endless testing and adjusting of recipes, he now has an old bunker on Vlieland where the most fantastic cheeses are aging and where he gives tastings, workshops, and tours. Nils is also the author of Kaas uit eigen Keuken, the best and most enjoyable book on cheesemaking in the Netherlands.
Time, length of the online washed-rind cheese workshop
The workshop lasts approx. 2 hours. You can watch it at your own convenience.
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1 review for Online course ‘make your own red smear cheese’
Food writers Meneer Wateetons and Nils Koster team up to teach you everything about making cheese yourself, and washed-rind cheese in particular.
Inspiring. I will start making cheese again. Using homemade starter culture from thickened milk wasn’t successful last time. Not a sin to bin.