Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: “How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?”, so there is no one cheese that represents France. We’ll explore the different regions of French cheesemaking, and how some of those cheeses came to be. We’ll also discuss milk chemistry, rennet, and the use of starter cultures, and affinage.
Offered: February 6 & 7, 2016
Fee: $300 single, $575/couple or 2 family members (one set of notes)
$50 deposit (nonrefundable) due at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.