After a very long day of sitting through seminars about barrels and winemaking, I was signed up for a Cheese 101 class at our local cheese shop, Cheese Louise. The cheese monger, Alex, was amazing! His is just as curd nerd as I am cork dork. We discussed the evolution of cheese throughout history and the process of making 7 different cheeses, which we also got to taste. The cheeses included a fresh Chevre, Brie de Meaux, Taleggio, a Wisconsin Pleasant Ridge Reserve, a cheddar, Isle of Mull (also cheddar), and Colston Basset Blue Stilton. The only cheese I didn't enjoy was the Taleggio, but my boyfriend loved it so it worked out. I had a great time and will be attending Cheese 201 when it is available!
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