We will embark on an around-the-world tasting of all blues rich and robust, each paired with a different companion. Learn all about the mystery behind the making of blue cheese. If you think you don’t like veined cheese, we may change your mind with this evening of perfect pairings.
Our most popular class! Come and join us for a guided taste tour through the seven basic styles of cheese. This is your first step in the “everything you need to know about cheese” journey. Learn the basics of tasting and how to build your own cheese plate, as well as any answers to those […]
Who doesn’t love cheese, chocolate AND wine?! We have handpicked a selection of cheeses to pair with our gourmet chocolates and wines. During this class, we’ll experiment together with the process of pairing while we play with flavor and texture combinations. All attendees must be 21 or older and bring a valid ID.
Mild and milky, smooth and silky: we love fresh cheese! Join us and artisan cheesemaker Molly Kroiz from George’s Mill Farm to learn all about the art of turning four simple ingredients into delicious cheese. In this hands-on class, you’ll learn to make mozzarella and ricotta, two easy and delicious cheeses for beginners. You will get […]
Do you fondue? We do. Join us in learning all about the dos and don’ts of making fondue! Attendees will learn the best-kept secrets of making an irresistibly, ooey-gooey fondue, and will receive a sampling of fondue and wine. Tickets are $5.00 per person. All attendees must be 21 or older and bring a valid […]
Join us on a guided taste tour through the basic styles of cheese. We will taste our way through the seven basic styles of cheese, including cheese from Europe and the United States, as well as wines paired with each style. All attendees must be 21 or older and bring a valid ID.
Deep Fried Monte Enebro & Orange Blossom Honey Ingredients 11 ounces Monte Enebro cheese, cut into 4 slices 1/4 cup all-purpose flour 2 eggs, beaten 4 tablespoons orange blossom honey 1 medium raw beetroot, trimmed extra-virgin olive oil, for frying Instructions Prepare the beetroot by slicing it very thinly, ideally with a mandolin. Rinse in water, then pat […]
Parrano Cheese Crackers Ingredients 8 ounces Parrano cheese, shredded 1 cup all-purpose flour 4 tablespoons unsalted butter 1 teaspoon kosher salt ½ teaspoon smoked paprika 3 tablespoons ice water Instructions Mix Parrano cheese, flour, butter, salt, and smoked paprika in a food processor. Pulse until mixture looks like sand. Add the ice water and pulse […]
Potato Gratins with Red Leicester Ingredients butter for the ramekins potatoes 5 large, cut into chunks garlic 1 clove, chopped onion 1, chopped olive oil 2 tbsp crème fraîche 2/3 cup milk 1/2 cup Red Leicester 2 cups, grated Parmigiano Reggiano 4 tbsp, grated Instructions 1. Heat the oven to 320 degrees F. Butter 6 ramekins or […]
Roquefort Honey Ice Cream Ingredients 8 tablespoons premium honey 4 ounces Roquefort 1 cup whole milk 4 large egg yolks 1 cup heavy cream Optional: More honey and toasted pecans or walnuts for serving Instructions Warm the honey in a small saucepan, then set aside. Crumble the cheese into a large bowl and set a […]
Holy moly me-oh-my, La Tur, you’re the apple of my eye. Made in Piedmont, Italy from a blend of goat, sheep, and cow’s milk, La Tur is one decadent cheese. The three milks come together to create a ooey-gooey paste that’s packed with a buttery, milky, lactic tang. Although La Tur is delectable by itself, this recipe makes […]
Brillat Savarin & Grilled Pears Ingredients 4 ounces brie (such as Brillat-Savarin or Moses Sleeper) or other triple-cream cow’s milk cheese 4 firm, ripe Bartlett pears 1 stick (1/2 cup) unsalted butter 6 tablespoons dark brown sugar 1/2 teaspoon vanilla 1 pinch salt Instructions 1. Temper: Cut cheese into 12 small portions. Let rest at […]
Sweet Grass Dairy Green Hill Hand-crafted on the Wehner family farm in Thomasville, Georgia, this decadent double-crème bloomy rind is unlike any other we’ve ever tasted. Sweet Grass Dairy was one of the first American farms to implement ‘Rotational Grazing,’ a New England style grazing system. In this system, “cows are moved around the farm into a new […]
Cambozola Black Label & Pear Amuse-Bouche Ingredients 1 wedge Cambozola Black Label, room temperature 4 Bartlett pears, sliced Honeycomb 12 Bresaola slices, cut in half Instructions 1.Slice pears into ½” thick slices and cut those slices in half. 2. Top […]
Wensleydale & Cranberries Cheese Dip Ingredients 1/2 lb Wensleydale & Cranberries cheese, crumbled 1 cup crème fraiche 1 1/2 tbsp chopped fresh parsley Squeeze of lemon juice Black pepper 1/2 head of celery 1 carrots, peeled 1/2 cucumber 1 bag of plain nachos Lemon wedges to garnish Instructions 1. Crumble the cheese into a large bowl. […]
Crostini with Avocado Purée and Beemster XO Ingredients Fresh French bread Italian olive oil 2 ripe avocados 1 lemon 1 shallot ½ bunch flat-leaf parsley Sea salt, citrus pepper Beemster XO shavings 1 bag (80 grams) rocket salad Instructions 1.Preheat the oven to 400°F. 2. Cut the French bread into 1 cm thick slices and […]
Feta and KoKos Gooda, Fruit & Balsamic Skewers Ingredients Cubed Kokos® Coconut Cheese Asian Pear Strawberries (any fruit of choice) Lemon Balsamic Vinegar Instructions 1. Cut fruit into bite-sized chunks. 2. Drizzle lemon on top of the fruit chunks. 3. Skewer fruit (2 pieces) then skewer a cube of the KoKos cheese. 4. Drizzle with Balsamic […]
Feta and Grilled Veggie Sandwich Ingredients 1 eggplant, sliced 3 zucchini, sliced 3 yellow squash, sliced 3 tomato, sliced 4 portobello mushroom caps 2 red onions, sliced 2 ounces garlic hummus 1½ ounces crumbled Feta Cheese 1 ounce basil pesto Sliced peppadew peppers, for garnish Focaccia bread Marinade 3 cups extra virgin olive oil 1 […]