LLFW 405 - Artisan Cheeses

Ever wonder why some cheeses taste like heaven on earth while others resemble wax or wood? The differences start with the animal and move right on through the production process. In this class, we will focus on American and Southern European farmstead cheeses created from the milk of small herds of animals whose breed and diet are fully controlled by the producer. These animals are not given hormones or antibiotics, and the cheese is not injected with stabilizers or preservatives, practices that greatly enhance both the health benefit of the cheese and its flavor. We will discuss raw versus pasteurized milk and offer a brief history of certain cheeses as we taste 9 to 10 cheeses, cleansing our palette with bread in between.