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