Cheese Education

Cheese

Education

Join Stephen on Cheese journeys that will take you from the United States, to France, to Italy…anywhere and everywhere artisan cheese is made! A healthy plate of diverse regional cheeses from hard to soft, crunchy to creamy, guides our indulgence and expands our palettes.

Makes a wonderful gift, date night out or as a chance to explore one of the finest finer things in life. Bring your favorite bottle of wine (or two) and enjoy a fun, informative and cheese-filled night out in Red Bank!

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may

24may5:00 pm- 8:00 pm$5 Friday!Red Bank

29may6:30 pm- 8:00 pmFrench Cheeses - Tasting and LectureWith more than 500 different kinds of cheese and an average consumption over 50 pounds per person per year, the French know cheese!

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Cheese Thesaurus

 

ACID or ACIDIC

A term used to describe a cheese with a lightly sourish flavor.

AFFINAGE and AFFINEUR

The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.

ALPAGE

Refers to cheeses made from Alpine meadow milk.

ACID or ACIDIC

A term used to describe a cheese with a lightly sourish flavor.

AFFINAGE and AFFINEUR

The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.

ALPAGE

Refers to cheeses made from Alpine meadow milk.

ACID or ACIDIC

A term used to describe a cheese with a lightly sourish flavor.

AFFINAGE and AFFINEUR

The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.

ALPAGE

Refers to cheeses made from Alpine meadow milk.

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