Holiday Cheese Pairings
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.
Start off by taking a deep breath. Holiday season is upon us which means you're going to be seeing a lot of cheese plates at your friends, family and co-workers parties.
Before you start stressing about pairings, accommodating your vegetarian cousin-in-law and how many cheese's to buy come and join me for a calm and casual night of cheese, alcohol, bread and pairings. We will run over some basics for pairing cheese, making cheese plates and the knowledge you will need to know to navigate this challenging and delicious time of the year. Let the fromage fest begin.