Fall Cheese Pairings

image courtesy Jeremy Beker
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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 andrewctorrens@gmail.com.

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Fall is upon us so let's gather together for another seasonal cheese pairing. Fall means our wonderful ruminants (cow, sheep & goat) are eating the last grass of the year & bulking up their milk with more fat and protein in anticipation of the winter months ahead.

The night will co-star our New England friend the apple because what is more Fall then hard cider and apple butter, but I'm there will also be some wine and beer to round everything out. We will also run over some basics for pairing cheese, making cheese plates and any other information you'd like to know about fromage.


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