I took their "Sexy Cheese & Sumptuous Wine" class and the last thing I felt was sexy or sumptuous.
I went straight to the class after work and I was paranoid that we weren't going to get a lot to eat/drink - I was completely wrong. We were welcomed with a nice cheese spread (complete with fondue) and Cava (Spanish sparkling wine). I was almost full heading into the class (instead of marbles, imagine a hungry hungry hippo going after different cheeses - that was me).
We were led into the class and my knees almost buckled. Each table setting had 7 cheeses and 4 full wine glasses (why didn't I pace myself!?). The cheeses were:
- Humboldt Fog
- Ossau Iraty Pardou Arriou
- Edwin's Munster
- Uplands Pleasant Ridge
- Adelegger (***my favorite***)
- Prima Donna
- Bleu de Laqueuille
It was a vast variety of cheeses: goat milk, sheep milk, cow milk, soft, blue, hard, nutty tasting, etc. Erin (our cheese instructor) retired from her corporate job and made her love of cheese into a new career. She was very knowledgeable, had great handouts, and went through the history of cheese (and why it's so damn sexy). But wait.....it gets better! They also had full glasses of the following wines:
- Verdejo / Viura Rueda
- Chenin Blanc
- Grenache / Cinsault / Tibourin
- Shiraz
We were supposed to try each cheese with each wine to decide which ones pair well together. I played the pairing game for awhile, but your palette will be overloaded and your taste buds will go numb. Robert (our wine instructor) was equally knowledgeable and poured freely if you had space for more. Good luck finishing everything and remember to pace yourself.
I went straight to the class after work and I was paranoid that we weren't going to get a lot to eat/drink - I was completely wrong. We were welcomed with a nice cheese spread (complete with fondue) and Cava (Spanish sparkling wine). I was almost full heading into the class (instead of marbles, imagine a hungry hungry hippo going after different cheeses - that was me).
We were led into the class and my knees almost buckled. Each table setting had 7 cheeses and 4 full wine glasses (why didn't I pace myself!?). The cheeses were:
- Humboldt Fog
- Ossau Iraty Pardou Arriou
- Edwin's Munster
- Uplands Pleasant Ridge
- Adelegger (***my favorite***)
- Prima Donna
- Bleu de Laqueuille
It was a vast variety of cheeses: goat milk, sheep milk, cow milk, soft, blue, hard, nutty tasting, etc. Erin (our cheese instructor) retired from her corporate job and made her love of cheese into a new career. She was very knowledgeable, had great handouts, and went through the history of cheese (and why it's so damn sexy). But wait.....it gets better! They also had full glasses of the following wines:
- Verdejo / Viura Rueda
- Chenin Blanc
- Grenache / Cinsault / Tibourin
- Shiraz
We were supposed to try each cheese with each wine to decide which ones pair well together. I played the pairing game for awhile, but your palette will be overloaded and your taste buds will go numb. Robert (our wine instructor) was equally knowledgeable and poured freely if you had space for more. Good luck finishing everything and remember to pace yourself.
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