This Week in Cheese Classes

If we've missed anything or if you would like to let us know about any upcoming events, please use the contact form above.

July 29, 2007

German & Austrian Wines and Cheeses
Formaggio Kitchen/Buenoqueso.org
We in the food business all have our obsessions, whether they be cheese, or soil or Dolcetto grapes, but our dear Derek has a borderline-unhealthy obsession with white wines from Germany and Austria. While other delicious grapes of note reside in these countries, he is most especially particular about Riesling and Gruner Veltliner. Derek and Julie spent their honeymoon travelling through these countries, sipping wine at every turn, and want to share what they learned on their trip.

This will likely be one of the last in a series of widely themed classes, as now we're up and running we feel more comfortable about narrowing our topics. Germany and Austria are helping us move in this direction, with their small size, and with the short list of their cheeses we are able to import. These rare and wonderful cheeses, with fascinating names like Adelegger, will be the basis for this month's 5 pairings. The difficulty, will be narrowing our choices from the vast sea of fantastic Germanic wines. Look for at least 3 Rieslings and 2 Gruner Veltliners, plus a bonus older vintage Riesling for comparison. We will use these as a springboard for a more focused all-Riesling tasting in the coming months.
Where: Middlesex Lounge, 315 Massachusetts Ave, Cambridge, MA
When: 2:30 PM
How much: $35 per person paid in advance
Reservations: To sign up or for information: Call Robert @ 617.354.4750 or email roberto@buenoqueso.org

July 30, 2007

Cheeses of the Tour de France
What's the best thing about the Tour de France? The thrill of victory? Hot, sweaty men in tight shorts? Non et non! Il est le fromage! And the tour starts in London this year, so from Britain to Belgium, the Pyrenees to Bordeaux, we'll follow the tour as they touch all the best cheese making regions in what is arguable a pretty good country for cheese. With wines of the Tour, too. Porquoi pas?
Where: Casellula Cheese & Wine Cafe, 401 W. 52nd St. (at 9th Ave.), New York, NY
When: 6:30pm
How Much: $35
Reservations: Click to register

Cheese 101
Jessica Kesselman
You love cheese, but you don't know much about it, and aren't sure where to begin. Join Jessica Kesselman, seasoned cheesemonger of Murray's Grand Central, as she brings you the basics. You'll taste an excellent selection of Murray's favorites and learn how to create your own cheese course at home.
Where: Murray’s Cheese, 254 Bleecker St., New York, NY
When: 6:30-8:00 PM
How much: $50.00
Reservations: Click to register

July 31, 2007

Summer Entertaining with Charcuterie & Cheese
Waldemar Albrecht
Looking for some simple summer entertaining ideas? Join Waldemar Albrecht, former Artisanal Fromagerie & Bistro Cheese Counter Manager and fromager extraordinaire, for a luxurious night of tasting à point cheeses paired with succulent meats, sinfully rich foie gras, and elegant wines. Where: Artisanal Cheese Center, 500 West 37th St., 2nd Fl., New York, NY
When: 6:30pm - 8:30pm
How Much: $110
Reservations: Click to register

Spooning
Dave Zablocki and Ben Granger
Sampling 5 Seductive Wine Cellar Sorbets: Sangria Rojo, Riesling, Pinot Noir, Cabernet Sauvignon, Champagne. Paired with 5 Come Hither Cheeses: Piave, Delice de Bourgogne, Cambozola, Aramits, Stilton w. Mango & Ginger.
Where: Bierkraft, 191 Fifth Ave., Brooklyn, NY, 718-230-7600
When: 6:30pm
How Much: All refreshments are complimentary
Reservations: Click to register

August 1, 2007

I Scream, You Scream
Andrew Sia
At Murray's, we are equal opportunity dairy lovers. And there is no better time than the middle of summer to celebrate our love of ICE CREAM! No need to rely on the refrozen, air-filled pints at your local bodega when you have the ability to create your own. Andrew Sia, homemade ice cream enthusiast, will lead a workshop on all things ice cream - from seasoned tips on how to make it in your home, crazy flavors (yes, he is even working on one with blue cheese!), and ice cream tastings and pairings.
Where: Murray’s Cheese, 254 Bleecker St., New York, NY
When: 6:30-8:00 PM
How much: $50.00
Reservations: Click to register

August 6, 2007

The Cheeses of Louis XIV
In the 17th-century the French developed not only Haute Cuisine but also modern cooking. Salt and pepper became basic "table spices," St. Nectaire, Cantal and Roquefort were the foodie cheeses of choice and the first Champagne was made by Dom Perignon. This new French cooking emphasized sensual motifs and called for a complete surrender to the body's desires at the table. In fact, cooks intentionally used salt in different parts of each meal in order to bait and seduce the appetite. Tonight, Maximillian Shrem of Formaggio Essex will discuss the different characters at the court while serving champagne & cheese and listening to Baroque music.
Where: Casellula Cheese & Wine Cafe, 401 W. 52nd St. (at 9th Ave.), New York, NY
When: 6:30pm
How Much: $35
Reservations: Click to register

August 7, 2007

Cheese 101: Introduction to Artisan Cheese
Let award-winning artisan cheesemaker, Beecher's Handmade Cheese, be your guide as you:
Learn to recognize different types of cheese
Explore the history of artisan cheese
Take a virtual tour of the artisan cheese making process
Taste a wide array of American artisan cheeses
Savor cheeses in a variety of styles made with different milks
Participate in a fun, interactive cheese and wine pairing session
Where: 104 Pike Street (corner of 1st and Pike), Seattle, WA, one block from Beecher's Handmade Cheese in the Pike Place Market
When: 6:30pm - 9pm
How Much: $50.00 plus tax
Reservations: Click to register

August 8, 2007

Cheese & Wine 101
Max McCalman
In this single session class, Max provides a roadmap for matching various cheese types with the wines that best suit them. He introduces cheese basics, including milk types, textures and flavors as well as how to shop for, care for, and serve fine cheeses. Then he guides you through choosing wines that complement each cheese type. You'll be invited to sample some of the cheese and wine pairings and discover marriages that suit your own personal taste.
Where: Artisanal Cheese Center, 500 West 37th St., 2nd Fl., New York, NY
When: 6:30pm - 8:30pm
How Much: $75.00
Reservations: Click to register

Mountain Cheeses: 1 Year Later
Nathalie Jordi
Nutty notes, hints of butterscotch, and the characteristic crystalline crunch. . . that's right, come summertime we are just craving mountain cheeses! Hard core cheese lovers know that the year-old gems were made from the rich, complex milk of animals grazing on last year's lush summer pastures. We usually can't keep our hands off of them for the whole winter, but luckily we stashed some away just for this purpose. Join world traveler and food writer Nathalie Jordi, formerly of England's famed cheese shop Neal's Yard Dairy, for a tasting of these Alpine greats and learn why the history of mountain cheeses falls at a brilliant intersection between practicality and pleasure.
Where: Murray’s Cheese, 254 Bleecker St., New York, NY
When: 6:30-8:00 PM
How much: $50.00
Reservations: Click to register

August 9, 2007
The Harmony of Wine and Cheese
Chris Munsey
While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your soul sing. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. Join Chris Munsey, Murray's Wholesale Manager, for a pairing session to explicate the essential fundamentals of wine and cheese harmony.
Where: Murray’s Cheese, 254 Bleecker St., New York, NY
When: 6:30-8:00 PM
How much: $65.00
Reservations: Click to register