To state the obscenely obvious, different cheeses have different flavours. This indisputable fact stands alongside another: Cheeses are generally made up of only four basic ingredients. From just milk, rennet, salt and enzymes, the diverse world of cheese is made. So how do flavours vary so wildly?
In what may be the most nerdy Corks & Curds to date, Caitlin Perlman (ex-cheesemonger and perennial cheese enthusiast) will examine the ways in which flavour is created, developed and manipulated in cheese. This is partially a focus on the chemical pathways to flavour that occur during the production and aging of cheese, as well as the impact of terroir. To highlight the wide breadth of flavours possible, we will be tasting seven cheeses, predominantly classic: From the caramelized sweet notes of aged gouda to the rich, nutty character of Comté. To accompany and replenish the palate, two wines will be poured throughout the evening as well.
This class, though on the geekier side, is for anyone who has ever pondered what makes some cheeses more nutty, more spicy, more fruity, more complex, more sheepy than others. Across the evening, approximately 200g of cheese will be served per person, so in addition to having a hunger for more cheese information, having an actual hunger for cheese will also be beneficial! Seats are $59 per person.