Formaggio's Cheese 101

I love classes from Formaggio, so when I saw Cheese 101, I had to sign up.

The first round involved pairing two different cheeses and condiments with Gruner Veltiner from Weinland, Austria. Valencay, a goat's milk cheese from the Loire Valley in France was up first, paired excellently with Raphael Citron from Brittany, France. Garrotxa, a goat's milk cheese from Tarragona, Spain, followed, paired with Blue Chair Quince orange marmelade, from Oakland, California.

The second round paired the excellent Eins, Zwei, Dry Riesling (Rheingau, Germany), with a couple of very tasty cheeses. First there was Weybridge, an amazing cow's milk cheese made in Weybridge, Vermont, paired with Fieschi Mostarda Frutti Misti, made in Piedmont, Italy. This was followed by Comté Les Granges, a cow's milk cheese from Jura, France, that was paired with dried Blenhim apricots from Sonoma, California.

Round three began with pairing Brebis Abbaye de Belloc, a sheep's milk cheese from Pays Basque, served with Cardinale Sour Cherry Jam from Le Marche, Italy, with 2012 Perraud Beaujolais from the Rhone Valley in France.

Round three continued by pairing Keen's cheddar, a cow's milk cheese from Somerset, UK, and a Bequet Chocolate Caramel from Bozeman, Montana. This was one of my favorite pairings, and it went very well with the Idle Hands Absence of Light Belgian Stout, made nearby in Everett, Massachusetts. The stout was paired with the beginning of the fourth "Knock-Out" course as well: Inspiration, a cow's milk cheese from Morrisville, Vermont, served with the delicious Possolo Melata DJ Bosco from Piedmont, Italy.

The final pairing of the night was another favorite, Bleu d'Brebis, a sheep's milk cheese from Auvergne, France, served with Poilane Pain de Cassis, made in Paris. Paired with the excellent Neige Apple Ice Wine from Quebec, Canada, this was a wonderful combination, and a great way to end the sampling portion of the class.

But class wasn't completely over- we still had to take a tour of Formaggio's cheese caves. As you can see, they are super neat. Cheese 101 is definitely a class I would recommend to everyone who's a fan of good cheese, or who wants to be!


Popular Posts