Become a cheese master by learning from one! Whether you are a cheese professional or an avid enthusiast, this course will expand your knowledge, enhance your palate, and sharpen your senses on every level when dealing with cheese. Max McCalman, acknowledged as one of the cheese world's living legends due to his expertise, insight, and passion for cheese, will teach this six-session, 12-hour class. Students will sample more than 40 cheeses, and all sessions will include wine pairings. Everyone will receive a diploma acknowledging their successful completion of the class. Session 1: The Basics of Cheese: The various cheese styles (e.g. washed rind, bloomy rind, tomme) and milk types (e.g., goat, sheep, cow); the influences of terroir, animal breeds, and seasons; and how cheeses are classified and categorized. The class will include a brief history of cheese, and introduce cheese nomenclature. Session 2: The Basics of Cheesemaking: Composition of dairy milks and the function of those components; how cultures and rennet fit into the process; and an introduction to cheese ripening (affinage). Students will learn how to make an initial analysis and evaluation of a cheese. Session 3: Cheese Retailing: Students will learn how to properly cut, package, store, and display cheese, and what can go wrong when those steps are done incorrectly; the business and economic sides of cheese in the retail and restaurant environments; what is an A.O.C., P.D.O., or A.O.P. cheese? Session 4: Nutrition: Is cheese good for you? This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods; how milk type contributes to the nutritional content of each cheese; allergies attributed to cheese; the controversy over its fat and salt content; and the view that cheese is ?the perfect food.? Session 5: The Raw Milk Debate: Should all cheese be pasteurized? Conversely, should all cheese be raw? Is there an answer somewhere in between? Students will hear all sides of the debate, and learn current regulations for imported and domestic cheeses. By the end of the session, students will better know how to tell if a cheese is raw or pasteurized through taste and smell. Session 6: Cheese Tasting and Pairings: Discussions include cooking with cheese; likely accompaniments; and entertaining with cheese. Students will receive suggested readings and resources to further enhance their mastery of cheese.
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