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February 28, 2014 2 min read
Brrrrrr: That was a long, bleak week of winter, but thankfully now we’re on the other side. The first greens of garlic are sprouting and the goat and sheep mamas are about to give their little kids and lambs that first, sweet taste of milk. Our new schedule celebrates spring and all the wonderful things it brings.
In April, we welcome back Linda and Larry Faillace, the cheesemaker's cheesemakers, for a two-day deep-dive introduction to making cheese. Our Winter Warmers will return too with a new name, The Cheese Social, but the same great abundance of cheese and wine. We'll travel to Normandy and Brittany and the beautiful Alsace in our classroom-sized teleportation machine. If you've wondered how to taste cheese at the professional level, our vertical and horizontal tasting will put your taste buds in the crosshairs.
May brings freshly made bread and butter - if you’ve never churned your own you do not know what you are missing. Mother's Day is the perfect excuse to bring her in for our a special mom-themed cheese course that will be sure to make you the favorite. The month also brings a course on pairing cheese and charcuterie, what makesthe Pacific Northwest such a delicious place to live, and how to cook on an open fire.
June starts off with produce-filled pastas and then we'll let dad decide once and for all between wine and beer. For the intrepid, The Bold & the Beautiful will pique your palate, while mozzarella, ricotta and burrata signal the arrival of summer. Yes, we said it, summer!
We hope to see you in class!
Your friends in cheese.
If you haven't kept up with the latest cheese news here is a little taste of the front page.
The international language of cheese.
Why your Camembert smells funny.
Good reasons to talk to your cheesemonger.
You don't need an invitation to the White House to enjoy this cheese.
Will work for cheese.
Pairing of the Month
Our pairing of the month came from our Valentine's Day Luscious & Loverly class with instructor Kirstin Jackson. Our taste buds swooned over the pairing of Cabot Clothbound Cheddar and Jarred SF Brine's Da Bahn Mi Pickled Carrots.
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