Wine and cheese, each is delicious on its own, but when you pair the two, magic can happen. There is a wine out there for every cheese. French President Charles De Gaulle said "How can you govern a country which has two hundred and forty-six varieties of cheese?" We have chosen 6 for you, but no names yet, we want to keep it a surprise.
You will be served different types of cheeses such as veined cheeses, flowered crust cheeses, soft crust cheeses, both cooked and uncooked cheeses. The cooking or "uncooking" are different from pasteurization which occurs at the very beginning of the cheesemaking process and at a higher temperature. Cooked cheese is made from smaller-cut curds that are heated to a higher temperature to affect the texture of the cheese. Heating curds helps expel as much moisture as possible. Many types of cooked cheeses have a firm or dense texture. Uncooked cheese is made from larger-cut curds that are heated gently at a lower temperature. This also expels moisture from the curds, but not as much.
Just like vine ages, cheese can age. Curing cheeses can take weeks or even years.
Lucie will pair the different cheeses with 4 of our wines and 2 guest wines. At the end of the workshop, you will have completed your first course on how to pair wine and cheese with equal intensity.
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