105B) Cheese 101
 

Courses 103–106 are taught by Rudie Smit, owner and head cheesemonger, Olsson’s Fine Foods.

With your fee, you will receive the class materials (cheese and their accompaniments) which you can pick up from the shop or have delivered (see below), a link to the class and an information sheet about the class with instructions. Due to shipping times, for anyone requesting out of town delivery, we have a registration deadline to make sure you get your cheese order in time for the class! Pick up in store is available and highly recommended. All fees include class materials.

 

Section A: Pick up at Olsson’s Fine Foods or delivery to 08540, 08542, 08525 W, d., Nov. 18, 7:00–8:00 pm, 1 session
Section B: Shipped to areas outside of zip codes listed above Wed., Nov. 18, 7:00–8:00 pm, 1 session


An introduction to cheese appreciation. We will be talking about thehistory of cheese, how cheese is made and what makes cheeses different.  Questions that will be answered are: what makes blue cheese blue? How drunk were the goats that made Drunken Goat? Why is Manchego called Manchego? Most importantly, however, we will be tasting cheeses. Specific instructions will be included with the materials provided by Olsson’s two days before the class. The deadline to register for class is one week before the start of class. Please ensure you will have a cheese board, knives and teaspoons for the tasting.
Class is limited to ten students.