Summer School for Cheese lovers
The CH Cheese Board has prompted me to do a good deal of offline reading. This summer, I'm taking a cheese class in the city.
There are dozens of cheese classes, courses for cheesemongers and cheese "schools" and I was delighted to learn that there are some really solid avenues to up your cheese loving pursuits for a reasonable sum...not to mention all that cheese-tasting fun!
From coast to coast talented cheese people share their expertise:
in the classroom, youth
Have you gone to cheese school or taken a course? If so, what did you think and did you wind up a few lbs richer or more informed or both!
Not a course as such but Neals Yard dairy in London run some great cheese tastings where you learn a lot.
I had one as a present and it was run by a guy with a small vineyard who made his own cheese and explored his obsession with all things fermented.
There was about 10 cheese and a range of beers and wines.
He ran through the history of cheese (in Europe)n and explained that at first it was lactic set cheeses as these could be left while people worked in the fields and it was the monks who developed the more complex rennet set cheeses as they could devote more time to them.
It was fascinating stuff and i got to taste some great cheeses but what really blew me away was the Poire Granit that they served with some of the cheeses. One of the best cheese and drink matches I've ever had.
If you're interested here's the tasting list.
Abbaye de Tamie
Blue de Moines dr l'Abbaye du Val-Dieu
Eric Bordelet Poire Granit
201 Chantrives Bourgogne Rouge
Le Trappe Quadrupel
If I may ask-where do u live?
I live on S.E. coast of Florida which is not the gastronomic hub of the world although there are many ethnic cuisines here(Miami,Ft.Lauderdale,Palm Beaches)
The market down here is nothing in comparison to NYC, LA,Phila.Chicago or DC
We don't have Zabar's, Murrays Fairway, Wegmans,Dean and Deluca, Chelsea Market etc down here. I miss them alot.
I live in NJ & CA (4 mos out of the year). I'm fond of FL, jpr. I'm fond of just about everywhere. And while hoping on a train to NY or the car for anywhere some of the best cheeses I've had (so far) don't originate in the US. Shhhh...though, I don't want to ruin friendships with my pals in VT, WI or PA.