"We don't grow older, we grow riper."
Age is just a number, right? Well, in the world of cheese, age is a lot more than that. In this month's class, we will learn all about the glorious (and arduous) cheese aging process. Where does all that flavor come from? How can a dairy product last so long? That bacteria is doing what?
To illustrate the lesson, we will compare ten cheeses in young and old states to taste the magic that a little time can create. Finally, what better wines to pair with our aging cheeses than two selections from the oldest operating winery in the world. Intrigued?
Taught by "Cheese Lady" Jill Erber, the class will last about an hour and is $40 per person. You will learn about and taste ten cheeses and two wines. Available dates are 1/22, 1/29 and 1/30, all at 7:00.