Summer Cheese Pairings

image courtesy htomren
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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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Summer is most certainly in full swing at the moment and you know what that means? Green grass. Why is that so important you ask? Because green grass leads to happy ruminants which leads to rich & flavorful milk and eventually delicious cheese.

Let's gather together for an evening of crisp/acidic wines, bright/fresh cheese and fruit pairings that will transport you out of this smoggy city to the serene and quite pastures of the Loire Valley. We will 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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