Cheese is a truly amazing food. Treasured by many, reviled by a few and, despite being a staple of our diets, misunderstood by most.
It has sustained us for millennia in its many glorious forms - be it dense and rich, soft and mold encrusted or blue veined and pungent - yet it originated from just a few simple ingredients: milk, rennet and salt, and long before anyone had even heard of Louis Pasteur.
What are its origins and how does such diversity arise from such seeming simplicity?
In this informal - but informative - class we will make a simple fresh cheese to better understand the basic principles of cheesemaking (and also because it's fun). Then we'll taste a variety of more complex artisinal examples to experience cheese in some of its many guises, and to discover how it is able to provide us with such a broad spectrum of delicious aromas and flavours.
These sessions are designed to allow you to learn in a relaxed environment and you are invited to Bring Your Own Bottle of wine or beer...or soda! (although I'll supply a glass or two of something as well) to pair up with the cheeses we will be tasting. If you have any questions about this in advance please feel free to post them in this classes 'discussion' section.
Brooklyn's Smallest Cheese School (my kitchen)
200 Freeman Street, Apt 8 Brooklyn
New York, NY
7:00 pm - 8:30 pm ESTAdd to Cal
Chris began working for the London-based cheesemonger, Neal's Yard Dairy (NYD), in 1995. Starting as a part-time staff member at Christmas to support his university studies, he continued part-time until the Summer of 1996 after which he became a full-time member of staff.
This brought new roles including cheese maturation, wholesale and export. Then, in 2004, he established NYD's tastings and education programme which he ran until he left NYD in 2011. His work included public events as well as weekly training sessions for various representatives from the food industry, including tours of the NYD maturing rooms in Bermondsey, South East London. Throughout this time, he regularly visited producers across the UK, Europe and further afield.
He is also an experienced teacher, having worked with a wide variety of institutions including The School of Artisan Food in Nottinghamshire, Rick Stein's Cookery School in Cornwall, The San Francisco Cheese School in California, Murray's Cheese Shop in Manhattan and The Bedford Cheese Shop in Brooklyn, New York, as well as running classes in inner city schools and prisons.
Chris also has extensive TV and radio experience, has organised and given talks at many major food festivals, and judged at the British Cheese Awards, World Cheese Awards and The Great Yorkshire Show. He was part of the two-man Great Britain team at the inaugural Caseus Awards in Lyon, 2005.
He is currently teaching himself how to brew beer, works for Beer Table in Manhattan's Grand Central Terminal, i working on a new food tourism project - www.cheesejourneys.com - whilst still teaching regular cheese classes.