Cheeses of Burgundy and Normandy
Mon, Jun 26

  • The history of Normandy and Burgundy as told through cheese. French native Colette Hatch will lead you through an edible education of the region’s great cheeses. Think Chaource, Camembert au Calvados, Pont l'Eveque, Soumaintrain, and Epoisses. You’ll learn why after centuries their popularity endures.

    Time: 6:30-8:30pm
    Date: Monday, June 26
    Instructor: Colette Hatch





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