Cheese Making: Demystifying the Blues
Blue cheeses – which result from the introduction of various strains of penicillium mold, usually in the early stages of cheesemaking – can be intimidating to the uninitiated. Yet many connoisseurs consider blues to be among their favorite cheeses.
Lynn Giacomini will start the class with an overview of the category, and then showcase some of t...
Blue cheeses – which result from the introduction of various strains of penicillium mold, usually in the early stages of cheesemaking – can be intimidating to the uninitiated. Yet many connoisseurs consider blues to be among their favorite cheeses.
Lynn Giacomini will start the class with an overview of the category, and then showcase some of the world’s best and most famous blue cheeses by pairing them with fabulous libations.
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