Everything You Ever Wanted to Know About Cheese (in 2 hours)

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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.

 

 

Schedule
  • Everything You Ever Wanted to Know About Cheese (in 2 hours)

    Brooklyn's Smallest Cheese School (my kitchen)

    200 Freeman Street, Apt 8 Brooklyn
    New York, NY

    Jan
    23
    Wed, January 23rd, 2013

    7:00 pm - 8:30 pm EST

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Chris George

Your teacher for the evening will be Chris George. Chris began working for the London based cheesemongers Neal's Yard Dairy in 1995. In 2004 he set up and ran their tastings and education programme until he moved to Brooklyn in March, 2011. 
 
His teaching has involved working with a wide variety of institutions including The School of Artisan Food in Nottinghamshire, Rick Stein's Cookery School in Cornwall (both in the UK), The San Francisco Cheese School in California, Murray's Cheese Shop in Manhattan and The Bedford Cheese Shop in Brooklyn, New York.

In addition Chris has worked in TV and radio, organised and given talks at many major food festivals, and judged at The British Cheese Awards, The World Cheese Awards, The Great Yorkshire Show and has regularly visited producers throughout the UK, Europe and further afield.
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