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NOVEMBER EVENTS

Nov 4 @ 10AM

BURRATA

In the land of luscious cheeses, Burrata reigns supreme. Under a thin skin of Mozzarella you will find a filling of Ricotta with heavy cream or whipped curds with heavy cream. Cut through the skin and all that creaminess comes oozing out. You will learn how to make the skin first and then how to ensure you pack enough lusciousness in the cheese.

 

Nov 6 @ 7PM

STINKY CHEESE

Always wondered what the attraction in these cheeses was? Here is the class to find out why cheese nerds rave about the “nose” on this or that cheese. Always bear in mind that the bark is always far worse than the bite in this cheese category. Stinky they may be on the outside, but wonderfully complex they are on the inside. Come and open the door to these odorous masterpieces.

 

Nov 7 @ 7PM

CHEESE 101

A closer look at how cheeses are made and what makes them so distinguishable. Other questions that will be answered: What makes goat cheese tangy, and blue cheese blue? Are animals hurt in the making of “Drunken Goat”? What is the attraction in eating heavy cream, ice cream and butter all at the same time?

 

Nov 11 @ 10AM

MOZZARELLA MAKING


Starting from the curds, we will be making our own mozzarella. Hands-on and hands-dirty class, in which you will learn how to cut cheese curds into tiny pieces, then put it all together again, start stretching and finally make cheese in the palm of your hand. Sounds fun? Make sure you dress appropriately, it could be a messy affair.

 

Nov 13 @ 7 PM

THE BLUES

In this class we will learn about the history of blue cheese, how it is made and what types of blue cheese can be distinguished. The class will also entail tasting these cheeses from mild to strong. Will you be the last person standing?

 

Nov 14 @ 7 PM

BURRATA

In the land of luscious cheeses, Burrata reigns supreme. Under a thin skin of Mozzarella you will find a filling of Ricotta with heavy cream or whipped curds with heavy cream. Cut through the skin and all that creaminess comes oozing out. You will learn how to make the skin first and then how to ensure you pack enough lusciousness in the cheese.

 

Nov 20 @ 7 PM

CASEUS MONTANUS MOUNTAIN CHEESE OLYMPICS

The official Olympics were held in Galtur Switzerland last September; participants in the class will discuss reviews and learn what all the “fuss” is about with mountain cheeses. Come and get an appreciation for the craft that goes into the making of these cheeses. Participants will be awarding gold, silver and bronze medals to the cheeses tasted.

 

Nov 21 @ 7PM

MOZZARELLA MAKING

Starting from the curds, we will be making our own mozzarella. Hands-on and hands-dirty class, in which you will learn how to cut cheese curds into tiny pieces, then put it all together again, start stretching and finally make cheese in the palm of your hand. Sounds fun? Make sure you dress appropriately, it could be a messy affair.

 

Nov 27  @ 7 PM

UNEXPECTED PAIRINGS

A great condiment paired with cheese enhances the flavor by bringing out unexpected notes like grassiness or nuttiness or adding complexity with a new texture. Come and learn about some untraditional but very effective parings.

 

Nov 28 @ 7 PM

RACLETTING TWO WAYS

In this class we will be having fun with melting cheese. The first go-around is hands on with little pans under a broiler and all the traditional trappings (boiled baby potatoes, cornichons, pickled small onions) then we switch it up to the raclette machine where we will get an opportunity to really  “racler” (=scrape) the cheese.

 

DECEMBER EVENTS

Dec 4 

CHEESE 101

A closer look at how cheeses are made and what makes them so distinguishable. Other questions that will be answered: What makes goat cheese tangy, and blue cheese blue? Are animals hurt in the making of “Drunken Goat”? What is the attraction in eating heavy cream, ice cream and butter all at the same time?

 

Dec 5

THE BLUES

In this class we will learn about the history of blue cheese, how it is made and what types of blue cheese can be distinguished. The class will also entail tasting these cheeses from mild to strong. Will you be the last person standing?

 

Dec 9

MOZZARELLA MAKING

Starting from the curds, we will be making our own mozzarella. Hands-on and hands-dirty class, in which you will learn how to cut cheese curds into tiny pieces, then put it all together again, start stretching and finally make cheese in the palm of your hand. Sounds fun? Make sure you dress appropriately, it could be a messy affair.

 

Dec 11

UNEXPECTED PAIRINGS

A great condiment paired with cheese enhances the flavor by bringing out unexpected notes like grassiness or nuttiness or adding complexity with a new texture. Come and learn about some untraditional but very effective parings.

 

Dec 12

CASEUS MONTANUS MOUNTAIN CHEESE OLYMPICS

The official Olympics were held in Galtur Switzerland last September; participants in the class will discuss reviews and learn what all the “fuss” is about with mountain cheeses. Come and get an appreciation for the craft that goes into the making of these cheeses. Participants will be awarding gold, silver and bronze medals to the cheeses tasted.

 

Dec 16

BURRATA

In the land of luscious cheeses, Burrata reigns supreme. Under a thin skin of Mozzarella you will find a filling of Ricotta with heavy cream or whipped curds with heavy cream. Cut through the skin and all that creaminess comes oozing out. You will learn how to make the skin first and then how to ensure you pack enough lusciousness in the cheese.

 

Dec 18

MOZZARELLA MAKING

Starting from the curds, we will be making our own mozzarella. Hands-on and hands-dirty class, in which you will learn how to cut cheese curds into tiny pieces, then put it all together again, start stretching and finally make cheese in the palm of your hand. Sounds fun? Make sure you dress appropriately, it could be a messy affair.

 

Dec 19

BURRATA

In the land of luscious cheeses, Burrata reigns supreme. Under a thin skin of Mozzarella you will find a filling of Ricotta with heavy cream or whipped curds with heavy cream. Cut through the skin and all that creaminess comes oozing out. You will learn how to make the skin first and then how to ensure you pack enough lusciousness in the cheese.

 

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