Treat yourself - and a friend - to an interactive, delicious, and dynamic cheese class! Learn about cheese in a unique, exciting, and fun tasting experience. Expand your knowledge of cheese types, textures, and cheese presentation. Learn about pairing cheese and wine and other exciting beverages in classes on cheese and champagne, cheese and cognac, beer, brandy, bourbon, and sake too. Cheese classes are led by our internationally-renowned cheese experts and fromagers and a cavalcade of special guest instructors from the cheese world and beyond!

From Milk to Cheese and Beyond: A Vertical Tasting 6:30PM - 8:30PM Tuesday, April 10 With Daphne Zepos Have you ever heard the saying, ''Age is something that doesn't matter, unless you are a cheese''? Well, we think it’s certainly true! Join Affineur Daphne Zepos as she explores the unique transformation of milk to cheese and the textural and flavor profile changes that occur as a result of the cheese aging process. We'll divide the cheeses by milk - cow, goat, and sheep – and by age, from milk to young to old, and then taste the cheeses along their subtle, elegant procession from milk to curd and beyond!

Mother's Day Special: Women Cheesemakers 6:30PM - 8:30PM Tuesday, May 8 With Daphne Zepos Women have made cheese for as long and with as equal a variety as men have. Why not celebrate Mother's Day this year with Artisanal Premium Cheese's special look at cheesemaking and the fairer sex? Come join acclaimed affineur Daphne Zepos as we embark on a journey highlighting cheeses made by women the world over: the United States, France, Ireland, Italy, and even Tibet. Each of the cheeses we will be looking at tells a poignant, contemporary story of the lifestyle of female cheesemakers today.

The Great Iberian Peninsula: Spain, Portugal, Wine, & Cheese 6:30PM - 8:30PM Friday, April 27 With Waldemar Albrecht Ah, Spain and Portugal! From Extremadura to Asturias, from the Mesetas of Castilla La Mancha to the mountains of central Portugal, the Great Iberian Peninsula boasts some of the most prolific cheese and wine making regions of Europe. Join fromager Waldemar Albrecht on a journey through the delicacies of Spain and Portugal, featuring some of the region's most exquisite cheeses and renowned wines.

Craft Beer & Artisanal Cheese 6:30PM - 8:30PM Thursday, April 12th With Jon Lundbom April showers bring downstate the brews of the one and only Ithaca Beer Company. Come inside, dry off, and join Jon and Ithaca's Eric VanZile as they taste a lineup including Ithaca's Nut Brown, Pale Ale, and Apricot Wheat, paired with a wide range of cheeses picked to perfectly accentuate the nuances of Ithaca's finest.

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Weekly Trivia

Question: How does mold develop in a blue cheese? Does it grow from the outside in? The inside out? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: My cheddar cheese is turning blue....Is it ok for cheese other than blue cheese to turn blue?

Answer: The cheddar type cheeses are particularly vulnerable to bluing. Though some people find that bit of blue mold a bonus, giving the cheese flavor a little extra zing, most people prefer their cheddars without the mold. The mold can have a nice effect on the flavor and texture of a cheddar, much the same way the molds can help other cheeses develop. The molds can help remove excess moisture in the body of a cheese and the molds can also enhance their flavor profiles. The blue can add a little ''bite'' to the flavor of a cheddar.

We usually prefer to let the blue remain on our cheddars once they're there. When you consider that those blue/greens are actually the flowers of the mold itself, scraping it off will probably not effectively remove the mold spores within the cheese. Once there, the molds don't waste much time in penetrating through to the core of the cheese. This is especially true of the more open-textured cheeses, as cheddars often are. So even though it is OK for non-blue cheeses to acquire a blue mold, their "enhanced" flavors may not be to your liking. The blue is edible, as it is in Stiltons and other blues. One reason that blue is less desirable in a cheddar is because the cheddars are already a little acidic to begin with. The added acidities offered by the blue mold can make the flavor profile of your cheddar a little extreme.

Do you have a question for our trivia section, or some trivia of your own to share?
Send it to editor@artisanalcheese.com and we may use it in a future newsletter!

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