Take a lesson from our resident CCP (Certified Cheese Professional). On this guided tour, youll get a taste of how cheese is made as you learn about the different styles through a series of flights: a horizontal tasting of cheese from the same family, a vertical tasting of different categories and structured pairings. After a bit of palate practice, youll leave the classroom a confident curd nerd.
With dairy and optional meat; no eggs.
- Horizontal Tasting of Soft-ripened Cheeses: Brie de Nangis (cow), Peilloute Florette (goat), Papillon Perail (sheep), Casatica di Bufala (water buffalo)
- Vertical Tasting by Cheese Style: Lost Peacock Whipped Chevre (fresh), Le Chatelain Brie (soft-ripened), Ossau Iraty (firm), Parmigiano Reggiano (hard), Sawtooth (washed rind), Roquefort (blue)
- Coaxial Pairings: Cowgirl Creamery Fromage Blanc (fresh), Delice de Bourgogne (soft-ripened), Tres Leches (firm), Cascadia Creamery Glacier Blue (blue) with Seasonal Apples, Raw Hazelnuts, Zoes Turkey Salami and Theo 70% Dark Chocolate
Saturday, February 8, 4:00 - 6:00 pmRegister for class
Sunday, January 26, 3:00 - 5:00 pmRegister for class
Columbia City PCC
Monday, February 10, 6:30 - 8:30 pmRegister for class
Wednesday, February 5, 6:30 - 8:30 pmRegister for class
Green Lake Village PCC
Thursday, January 9, 6:30 - 8:30 pmRegister for class
Friday, January 31, 6:30 - 8:30 pmRegister for class
Sunday, February 2, 3:00 - 5:00 pmRegister for class