Cheese 101 - Recognize the Rind

Hello to all the Provisions foodies out there! On April 20th we're holding the first of what will become monthly classes led by Kendra, The Bruery Cheesemonger, to teach you some of the basics about cheese, how it's made, what it pairs with and basically just all things CHEESE!

To sign up, come into the shop or give us a call at (714) 997-2337

Here's the info for the first in the series of classes:

Cheese 101 – Recognize the Rind

Kendra, Bruery Cheesemonger at The Bruery Provisions

$30

April 20^th 2011

8pm-9:30pm

Cheese 101 - Recognize the rind is a class for people who want to learn more about the wonderful world of cheese! Sit and relax and enjoy a plate of some of the world’s most renowned cheeses, all while learning about types of milk, styles of cheese, cheese-making, and cheese-pairing fundamentals. Also includes chosen cheese accompaniments and print out tasting notes to take home. Flex your cheese know-how next time your behind our cheese counter or planning an event!

90 min Curriculum

Six cheeses w/chosen accompaniments and water.

Cheeses include: Picandou Frais, Delice de Cremier, Reblochon, Landaff Cheddar, Krummenschwiler Swiss, and Colston Bassett Stilton

Styles of Cheese – Soft, Semi-Soft, Semi-Hard, Hard, Blue, others

Types of Cheese- Goat, Sheep, Cow, other

Cheesemaking- Conditions, Seasons, Rennet, Process

Raw vs. Pasteurized

How to choose and buy cheese

Cheese pairing fundamentals

Caring for cheese – Wrapping, Cross contamination, Temp

Print out of Cheese Lingo to take home and Print out of tasting notes