Cheeses at the end of the alphabet!
Way back in Middle School, I had a teacher whose last name started with
Z. And after years of going last, years of waiting it out through the
Andersons, Cohens, Mitchells, and Starrs, he made it his point to start
his roll call (and anything alphabetic, in fact) with Z and work his way
backwards. This month, we're featuring cheeses way down at the far end
of the alphabet: Zamorano, Winnemere, Valdeon, Uplands Pleasant Ridge,
Tourmalet...all those cheeses you more or less have to scroll to enjoy.
Now's your chance!
Or you can browse the list yourself
and click the pages in reverse order. We are sure you will discover some
alphabetically-hidden gems!
In the Artisanal Premium Cheese Center classroom, we offer many ways for you to enjoy and further enhance your cheese experience and cheese education. 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. 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!
Browse Full Class Schedule
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Great Gifts of the Basque
6:30PM - 8:30PM
Thursday, June 07
With Waldemar Albrecht
Join Fromager Waldemar Albrecht for a night tasting the unique and wonderful cheeses of the Basques. The Basques are one of the world's most resilient civilizations. They have never really been conquered and have always fiercely guarded their culture, with its unique language and tremendous craftsmanship.
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Stinky Cheese
6:30PM - 8:30PM
Tuesday, June 5
With Waldemar Albrecht
For most foods, stinky smells tell you to stay away! But not with cheese – in fact, the stronger the smell, the more delicious and delectable the flavor! Join Fromager Waldemar Albrecht as he demystifies the washed-rinds of stinky cheeses. Waldemar will show you the best way to enjoy these special cheeses, overcoming all anxiety with an exquisite international sampling of the very best washed-rind cheeses, paired with delicious wines.
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Cheeses of the Pacific Northwest
6:30PM - 8:30PM
Tuesday, June 19
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.
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This Week's Specials:
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At Peak Cheeses This Week:
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Weekly Trivia |
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Question: I notice that many people have their cheese course at the end of their
meals. We always had our cheese at the start. Which is better, before or
after?
Find out in the next Artisanal e-newsletter!
- The Artisanal Staff
Last Time We Asked: Is there a difference in cheese made from morning milk and cheese made from evening milk?
Answer: There certainly can be a difference between cheeses made with morning and evening milk, as the ratios of fats and proteins varies. It is a constant challenge for artisan cheese makers: to determine how to make changes in order to achieve the cheese style they want, not just between the morning and evening milk but also from one part of the milking season or lactation cycle to the next. Increasingly milk is pooled across two or more milkings so that differences in the milk qualities is much less important.
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For more information on this trivia and other exciting cheese questions,
get your autographed copy of The Cheese Plate by Max McCalman.
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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