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Know your Camembert from your Brie? Or your Gorgonzola from your Roquefort?
Whether you are a beginner cheesemaker or just a hungry cheese enthusiast, this class is the perfect foundation to expand your knowledge behind the art and science of cheese. Jessica Keahey, the “Big Cheese” behind Sweet Freedom Cheese, will discuss the fundamental ingredients used in all cheeses, basic milk composition characteristics (and its importance in cheesemaking), and how to select quality milk. Participants will learn about the differences that separate cheese varieties, as you taste your way through fresh, soft-ripened, bloomy, washed rind, hard, and blue cheeses. You'll leave confident in how to identify, select, store, cut, and serve fine cheese!