Please Join Us
Cheese Class 101
Friday, March 11
DCYC Clubhouse Upstairs
$30.00 per person
Please make reservations to join us to enjoy an evening of world class cheese selections, paired with wine, and discussion of how cheeses are made and enjoyed the world around.
Seating is limited for this first class to 14 guests and one instructor. The instructor, Dan Hogan, is a home cheesemaker and has been a member of the American Cheese Society for over five years, having participated in all ACS annual conferences since 2011.
While there will be one sample each of the various cheeses for each guest, it is suggested that you may want to plan a light dinner either before or after the Cheese 101 Class. Wine and one sample each of all of these cheeses may not be enough for those with a hearty appetite.
The following cheeses and accompaniments will be presented*:
Mozzarella di Bufala (Italy, Buffalo)
Humboldt Fog (America, Goat)
Hudson Valley Camembert (America, Sheep)
Tillamook Cheddar (America, Cow)
Mrs. Quicke's Cheddar (England, Cow)
Boerenkaas Gouda (Netherlands, Cow)
Gruyere (Switzerland, Cow)
Parmaggiano (Italy, Cow)
Harbison (America, Cow)
Bayley Hazen Blue (America, Cow)
White and Red Wines (to be chosen later)
* orders for these cheeses have been placed and accepted, however the retailer may on occasion provide a substitute depending on stock.
Quoted from Wikipedia: "The American Cheese Society (ACS) is the leader in promoting and supporting American cheeses. ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. ACS is a nonprofit trade association, founded in 1983. ACS issues awards recognizing fine cheeses and cultured dairy products via its annual Judging & Competition. Since 1983, cheesemakers, retailers, distributors, importers/exporters, dairy farmers, academics, enthusiasts, specialty food producers, and others have attended the association's Annual Conference."