Take It Cheesy

Whether you like your cheese as a sharp appetizer or a savory dessert, here is a chance to head back to Cheese School at the Greenwich Cheese Company, which opened in Cos Cob last December. You will learn from a delicious lesson plan designed by owners Laura Downey and Chris Palumbo, certified cheese professionals by the American Cheese Society and founders of the six-year-old Fairfield Cheese Company. Laura and Chris plan to lead three spring classes that are bound to train your palate to distinguish between the earthy, the fruity and the nutty.

First, begin with Goat-a-Palooza on May 7, a way to celebrate what Laura and Chris like to call “goat season.” You will taste a range of selections, from fresh chevre to washed rind, firm and blue. “This is a personal favorite,” says Laura. “This one reflects the seasonality of artisan cheese. Small-batch farm-made goat cheese are at their most delicious in spring.”

Follow that two weeks later with Springtime in Paris: The Great Cheese of France, where you will delight in a variety of regional greats, washed down, bien sûr, with the appropriate French wine. “This is our way to bring the diversity of French cheese here,” says Laura.

Which leads us to June 11 for Perfect Pairings: Cheese & Wine, during which Laura and Chris will cover the basics, including flavor profiles of each and how to detect the complementary notes.

Sign up soon, advises Laura. Classes sell out quickly. But if you miss your chance, not to worry. Laura and Chris are currently putting their final touches on a summer cheese school schedule that will have you saying cheese in no time.


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