About this event:
Sold out! Look for similar events in the future.
Does the world of French cheese seem overwhelming to you? In this tasting class, we will discuss where specific cheeses come from, the different types of milk used in the cheese making process and the appropriate way to cut and serve cheese.
There are hundreds of different types of cheese in France. French cheeses are linked directly to the regions in which they are produced. We will discuss some of the major French cheeses and their regions. We will talk about the different types of milk used to produce French cheese, including cow’s milk, goat milk and ewe’s milk and they different styles of cheese from bloomy rind to washed rind, from bleu cheese to soft ripened cheese. We will examine the difference between pasteurized vs. unpasteurized cheese and what the regulations around pasteurization are in the US. We will present how to select the best cheese for you and how to identify if a cheese is at it’s prime. We will also talk about how to best cut and serve cheese. Best of all, we will taste a wide selection of cheeses (paired with a glass of wine).
This workshop is taught by Devon Fankhauser. Devon has a rich background in Food industry, including a culinary internship in Paris at a Michelin rated restaurant. This class brings together two of his passions, the French language and French food.
This workshop will be in French and English.
$35 for members/$40 for non-members
Register for this class here.