Learn from the Murray's what we know best: Cheese! From how cheese is made to the basics of tasting, and everything in between. We've designed this weekend long class to give each student a strong foundation in the world of cheese.
Cheese U is a serious course of study, and will include suggested readings and optional take home assignments. The series will culminate in an exam. Successful completion of the program is awarded with a Certificate of Achievement.
After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro.
| Recommended For: | What You're Getting As A Boot Camp Student: |
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SESSION 1: From Milk to Cheese: Introduction to Milk Chemistry, Cheesemaking, and Evaluating Cheese FRIDAY 6:30 PM - 9:30 PM Welcome to Cheese U Boot Camp: no ordinary cheese course. Collect your binders, complete with readings for each session, and get a crash course on the common thread throughout the series: tasting. Beyond Cheese 101. WAY beyond. Just what makes one cheese different from the next? We'll explore the role raw materials and technique shape the final product of cheese through milk science and sensory observation. We'll also start a young cheese to see first-hand the role that cultures and time play in turning milk into cheese.Taste through a bevy of different cheese types and introduce your palate to the flavor characteristics of each and every family of cheese. Learn about flavor profiles and the idiosyncratic elements that distinguish one cheese type from the next and get initiated to the level of tasting that you will "have to" endure for the remainder of the series.. |
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SESSION 2: Affinage In Action: Hands On SATURDAY 10:30 AM - 1:30 PM Ah, Affinage: That magical final step in the cheesemaking process, the culmination of every measure taken to ensure a fine wheel of cheese, and the process that can determine whether your cheese becomes nutty and full bodied or rubbery and dry. Affinage can affect the flavor, texture, appearance, and durability of cheese. This session, BE ONE WITH THE CHEESE: Class is conducted in our caves, and you're doing the smelly work, as we guide you through a tasting and affinage exercise illustrating the integral role that aging plays in the flavor development of cheese. |
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SESSION 3: Old World vs. New World: The History & Geography of Cheese SATURDAY 3:30 PM - 6:30 PM In this session, understand how history, politics, and religion have influenced cheesemaking and cheese styles. How does a country's topography influence its cheese production? What are the origins of cheese? How have cheesemaking methods evolved through time? During an international crash course on the world's greatest cheese regions and the fromage that made them famous, learn about the pivotal elements of history and geography that have influenced cheesemaking styles. |
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SESSION 4: Cheese in Practice SUNDAY 10:30 AM - 1:30 PM In this session, we're putting our knowledge to the test! Learn how to plate and portion the cheeses we've tasted thus far for presentation, creating your own fantastic cheese plate. We'll blind taste cheeses to determine which milks and techniques were utilized, as well as in what regions the cheeses originated. Finally, we'll prepare ourselves for an extensive beverage pairing session by partnering cheese with a variety of condiments of all flavor profiles to create our own perfect matches. |
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SESSION 5: The Pair Off - Wine Vs. Beer SUNDAY 3:30 PM - 6:30 PM After twelve hours of exhaustive cheese research, it's time for an afternoon of matchmaking. Understand in full the pairing capabilities and fundamentals of both wine and beer with our moldy little friends, and learn for yourself how the unique craft of pairing correctly makes your cheese sing. |
Testimonial by TW Barritt of Culinary Types
Testimonial by River City Cellars
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