Posted by: Kim_Hamilton on 01/16/2009 11:17 AM
Updated by: Kim_Hamilton on 01/16/2009 01:47 PM
Expires: 01/01/2014 12:00 AM
:
A Time Well Spent~by Victor R. Claveau
Murphys, CA....I really didn’t know what to expect as this was the first “Cheese Course” I ever attended. My thoughts were, “What can be said about cheese; cheese is cheese.” I knew that cheese was made from cow’s or goat’s milk, but that was about the extent of my education. The “Cheese Course” opened up a wonderful new appreciation of the subtleties of cheese taste and texture. It was not only informative, but delightful to the taste buds.....
   
Click on Photo for Slide Show!
The course was presented by Judy Creighton, a core instructor at The Cheese School of San Francisco; the only institution of its kind in the Bay Area dedicated entirely to helping people maximize their enjoyment and appreciation of cheese. The curriculum is designed to satisfy food lovers of all types, from the merely curious, to the serious cheese enthusiast, to the food professional.
Judy is a cheese educator and former owner of cheese and wine shops in San Francisco for 25 years, as well as a consultant for retailers, distributors and importers. She is truly an expert. As she introduced each Artisan Cheese, she gave a short dissertation on the origin, maker, and described how the cheese was made and how it should taste when aged to perfection. There are approximately 4000 different cheeses made around the world and it would not surprise me to find that Judy has expert knowledge of every one of them.
After a brief introduction and overview of the evening the dozen or so “students” were treated to a “tasting menu”, which consisted of 8 Artisan Cheeses paired with superb Lavender Ridge Viognier, Grenache, and Mourvedre wines, fruits, nuts, and hand crafted salametto, chutney, preserves, olives, quince paste, fig cake.
Judy explained “Pairing cheese and wine to bring out the best in each is by no means an exact science. When you get it right, you definitely know it, elevating what is already delicious into a taste experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat.” In this class, we learned some general guidelines that will help get it right more often than not, and some tasting tips that will help identify personal favorites.
The Cheese course was presented by Lavender Ridge Tasting Room, and Ron and Peggy Morris at The Barn. The next class session will be held at the Lavender Ridge Tasting Room, 425-A Main Street, Murphys, February 11, 6:30-8:30 p.m. and will cover “Divine Champagnes & Cremes. Cost is $75 and seating is limited, so reserve your chair at the table now. Contact Lavender Ridge Tasting Room @ 728-2441 or Ron Morris at The Barn @ 728-9888.
Treat yourself to a ‘mouthfeel’ to remember or tickle your tongue with a group of friends. There is simply no better way to lighten up the dark days of winter with a little luxury than by washing down the silky, buttery goodness of a perfectly ripened creamy cheese with the floral, fruity, delicately effervescent bubbles of a true champagne and other special sparklers.
|
