There are thousands of types of cheeses, but they all start with a few basic ingredients: milk, cultures, rennet, and salt. How can there be so much variation in taste and texture in something so simple?
Join us for an exploration of the six families of cheese! Learn how cheeses are made, taste the different styles, and hear the incredible stories behind each one. Walk away with tips on how to serve cheese, and what to pair with it!
The evening will be led by Peter Endicott, owner of The Cheese Shop of Salem, and his daughter Kiri.
Date: Friday, January 29, 2021
Time: 7–9PM EST
Location: Zoom - link will be provided in confirmation email.
Cheese Tasting Kit Details
The deadline to order a cheese tasting kit has passed.
For those who would like to purchase similar tasting samples on their own, you can take this list to a good cheese counter and find substitutes for the six cheeses in the tasting kit:
Alpine style - any aged (6+ months if possible) cheese from Switzerland
Clothbound cheddar - any aged (1+ year if possible) cheddar (domestic or foreign)
Washed rind - any soft/semi-soft, orange-red rinded cheese (domestic or foreign - stinky or not)
Gouda - lots of makers of this style in US and Holland - aged 1+ year if possible
Bloomy rind - any brie - rind should be whitish (domestic or foreign)
Blue - any blue cheese (domestic or foreign)
It is also suggested to have a beverage on hand to try pairing with the cheeses. Suggestions include wine (especially sparkling), low-bitterness beer, whisky, cider, and tea (from herbal to full-bodied black).
Questions? Contact Meryl Fink ‘85
