Blue Cheese: A Tasting & Education
Taught by Andrew Torrens
Andrew graduated Hampshire College in 2009 with a degree in microbiology. Since graduation he has brought his scientific expertise to the cheesemaking community having interned as an affineur at Murray’s Cheese shop, worked as a cheesemonger in Western Massachusetts, made cheese for Cato Corner Farms in Connecticut, returned to his alma-matter to help co-teach a class entitled The Microbiology and Biochemistry of Cheesemaking and ventured down to southern Indiana to make goat cheese at Capriole Farms. Currently he can be found turning milk into curds and whey at Beecher’s Handmade Cheese in the Flatiron District. Feel free to contact me about all your cheese questions and needs email@example.com.
Love it or hate it. Despise it or worship it. There is no denying that this moldy, rotten creation is ubiquitous in today's food culture. Whether it is in our salads, on our sandwiches, in our chocolate desserts, on our steaks or in our ice cream it can't be avoided.
Join me for a night of indulgence as we eat several examples of Old World classic Blues (Stilton, Gorgonzola, Roquefort, etc.) and New World creations (Rogue River Blue, Bayley Hazen Blue, Maytag Blue, etc.). I won't guarantee that you will leave loving blue, but I will guarantee that you will leave realizing the breadth and depth of this often oversimplified category.
From soft, creamy and mild, to spicy and pungent to even a cheddar style blue and everything in between this category is ever expanding. I'm also sure to bring along several of my favorite things to pair with blue cheese in order to guarantee a good night for one and all.