Some of the best new cheeses are made from the Pasteurized milk as are some of the most reliable classics, and so are a few cheeses that we think are made from raw milk.
To pasteurize or not to pasteurize is an issue with both flavor and health consequences and we’ll discuss them in the next Joy of Cheese tasting. We’ll survey 12-14 cheeses not made from raw milk. In addition, to an alarming variety, you’ll be able to tell your expecting friends that there’s a whole lot more than aged
But we’re going to have some amazing aged
There will be dark chocolate, fruit and two mystery cheeses. I am happy to answer questions about these cheeses and about cheese in general.
The tastings are Tuesdays February 26th and March 4th as well as Thursday February 28th
As always the tastings run from just after 7 until around at 10 Degrees, the wonderful wine and high end spirits bar at
Reservations are a must. Contact me at firstname.lastname@example.org
The Joy of Cheese blog is up at http://thejoyofcheese.blogspot.com
Next tastings: March 25, 27 and April 1: The Local, great hand-crafted cheeses of