Here’s a great gift idea for the budding caseophile in your life—even if the caseophile happens to be you yourself.
A class in Cheese Appreciation will be offered by the Cheese Education Guild, on Wednesday evenings during January-February at Cheesewerks in Toronto.
In the course of 24 hours over eight Wednesdays, you’ll receive a thorough introduction to cheese and cheese enjoyment:
- How to sense a cheese*
- Words to describe cheese*
- Cheese through the ages
- Basic cheese and wine pairing*
- Old and New World varieties
- Developing a Cheese Vocabulary
- Categories of cheese*
- Handling and storage (general)*
- Milk and ingredient terms
- Processes in cheese-making*
- Blue, goat and pasta filata cheeses*
- Cheese ingredients*
- Types of milk*
- What makes a cheese superior
* Indicates tasting will be included in the presentation.
The cost of the eight-week course is $575 + HST which covers the class, cheese for tasting, workshop materials, testing and Certificate of Achievement. The class is limited to 30 persons. The first class is January 9, 2013, at Cheesewerks, 56 Bathurst Street, Toronto.
Your instructors are Lisa McAlpine and Maria Krisko who took over the Cheese Education Guild after founder Kathy Guidi retired to the U.S. Virgin Islands two years ago.
The Cheese Education Guild is the oldest cheese school dedicated to cheese appreciation in Canada. It was founded in 2005 by Guidi when she launched Artisan Cheese Marketing as a cheese public relations, education and marketing company designed to meet the education needs of the growing North American cheese industry.
Through a series of three Cheese Appreciation courses, students explore and compare hundreds of cheeses so that they can experience the artistry in a truly great cheese and understand the challenges facing cheesemakers. The January-February course is Cheese Appreciation, Level 1.
Click here for more information on the Cheese Education Guild and its offerings.
Click here for information on Canadian Cheese: A Pocket Guide authored by Kathy Guidi, a must-have, must-read for any cheese lover.