We could not be more excited to introduce Cured’s Education classes, all led by our manager and Certified Cheese Professional Jessica Beer. Classes are held from 6:30-8 pm at Cured West and take you on a culinary journey through the history, make process, and nuances of the various cheeses. Classes will all cost $55 per person and will include a flight of cheeses, more than a few sips of wine, and some serious education to boot.
Space is limited so give us a call to reserve your spot today!!
Monday January 9: All About Cheddar: Cheddars have a unique history in the cheese world. They were the first cheeses invented with the market in mind. Cheddars are durable and able to be long aged making them idea for market and managing losses. Cheddar is the cheese that has had the largest influence on American cheese culture and we will share the story of Cheddar in the US and its journey to get here. In this class we will taste through some proper British Cheddars, American British style cheddars and even some American original recipes.
Monday March 13: The Art of the Cheese Plate: Learn from the pros at Cured the tips to create the perfect cheese plate for any occasion. From texture and flavor diversity to the perfect pairing components. This class is will ensure success with low stress at your next occasion.
Monday April 10: American Artisan Cheese: American cheese culture was and is heavily influenced by the cheesemaking cultures of the european settlers that arrived hundreds of years ago. Cheesemaking in the US was just getting started when the Industrial Revolution took hold and moved cheesemaking into factories where it would remain until the “back to the land” of the 60s and 70s. In this class we will talk about the major players in American Artisan cheesemaking, their inspiration, how they got started and how the market has changed over the years.
Monday May 8: Spring Cheeses: An exploration of Fresh, Aged and Aged Fresh. What better way to celebrate the arrival of Spring than to taste some of the best of what the season has to offer. One sure sign that Spring has truly sprung is the arrival of massive amounts of tiny fresh sheep and goat’s milk cheeses. This style of cheese is particular delightful during the spring months when the herds have access to the most lovely and diverse pasture. These soft, high moisture cheeses have some of the shortest lives in cheese which is why they have such a small window of availability. Come join us for a true taste of seasonality.