workshop

Advanced Tasting Workshop: All About French Cheese

June 27, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is the tasting for you. [...]

Advanced Tasting Workshop: All About French Cheese

June 20, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is the tasting for you. [...]

Advanced Tasting Workshop: All About French Cheese

June 13, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is the tasting for you. [...]

Advanced Tasting Workshop: All About French Cheese

May 30, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is the tasting for you. [...]

French Cheese & Wine Workshop

May 26, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is a tasting for you. This is not a walking tour - it's a workshop and you'll be seated at our beautiful tasting table with printed materials to guide the exploration. [...]

French Cheese & Wine Workshop

May 24, 2016

If you've ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home... this is a tasting for you. This is not a walking tour - it's a workshop and you'll be seated at our beautiful tasting table with printed materials to guide the exploration. [...]