From French brebis in the foothills of the Pyrenees to Alpine Gruyères to Comté from the mountains in Jura, mountain cheeses have a storied history that has shaped their production, styles and uses over the years. Long ago the recipes for these cheeses were created based on the restrictions created by a high altitude (and often very remote) locale. To this day cheesemakers remain true to the original recipes and these techniques of necessesity have since become tried and true cheesemaking classics. Join us as we explore the history of these cheeses through an eight course flight paired with traditional beverages and condiments!
NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available here.
Please be aware of our cancellation policy.