Curious about how to make the perfect cheese pairing? Join Cheesemonger Jacobe in this unique workshop to learn why pairings do (and don’t) work. This fun class will be very interactive and you are sure to learn a lot about your palate! Jacobe recently attended The Cheese School of San Francisco and will also discuss what he learned from the three-day intensive education program.
Class includes 1.5 hour instruction, 6 cheeses, 5 wines and accoutrements.
Must be 21+
“Comté began from necessity, not luxury. The Jura winters are brutal, snowy, and long. Comté preserved milk into hearty wheels that could feed villages for many months. Farmers led their herds up the mountains in the summer to take advantage of the short season of green grass and plentiful blossoms, then returned to lower-altitude pastures when the first frosts came.”
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One of the most popular episodes of “Visiting” profiled Broguiere’s Dairy in Montebello. Huell discovered during his first trip there that they also made a delectable eggnog and the family invited him to come back during the holiday season. Huell ultimately returned and got a behind-the-scenes look at how the unique drink is made. Broguiere’s even makes special edition bottles in honor of their “favorite visitor,” Huell, which is still in circulation.
Watch the video on KCET.org
Arturo Chiriboga, is Ecuadoran. Political turmoil in his home country motivated Chiriboga and his wife, who is of German descent, to move to Bavaria as young adults. He landed a job at the Obere Muhle creamery 17 years ago and has been there ever since.
Read all about Chiriboga Blue on Sfgate.com
For nearly 150 years America’s oldest continuously family run chocolate company has been making artisan chocolate for home bakers, pastry chefs, and confectioners alike. They have been evolving and redefining themselves for the past century and a half and now Amy Guittard, whose great great grandfather founded the company, has written the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company.
Hear the full interview on WAMC.ORG