In Austin Texas, I taught classes on cheese and wine for Informal Classes at the University of Texas. I also organize guided "educational tastings" at private parties. Below is a list of the classes I have taught. I have extensive experience with many types of cheeses and wines and can tailor a class to your needs and interests. Classes and pairing consultation are available for individuals, businesses, and restaurants. Group classes last around 2 hours.
Tasting Whether it's
French fromage, Italian formaggio, German Käse, or Mexican queso,
people love cheese! Learn about different types of cheeses ranging from
fresh to aged and mild to fragrant. This class covers local, domestic,
and international cheeses. We will discuss the cheese making process,
various types of cheese (fresh, soft-ripened, blue, pressed, washed
rind, cow, goat, and sheep), cheese traditions of the world, famous
cheese dishes, shopping for cheese, creating cheese platters, and ideas
for wine selection.
to Cheese and Wine Confused
about which wine to pair with which cheese?
Join us to explore the exciting, yet sometimes mysterious, world
of wine and cheese combinations.
This class will cover the basics of wine and cheese
characteristics and how they complement each other.
Class tasting includes a variety of wines, each paired with two
cheeses plus bread.
We will also discuss classic regional pairings and how to put
together your own private wine and cheese tasting party.
Le Fromage! “How
can you govern a country which has 246 varieties of cheese?” Charles
de Gaulle once asked. France, with its diverse regions and cuisine, is
famous for its many luscious cheeses as well. Enjoy a guided dairy tour
through Burgundy, Brie, the Loire Valley, the Alps, Provence, and the
Basque country. Students will learn about the prominent cheese-producing
regions of France, styles of cheese (fresh, soft-ripened, blue, pressed,
washed rind, cow, goat, and sheep), cheese making in France, and ideas
for wine selection.
Wine and Cheese
patriotic! Eat and drink American! Thanks to good old American
ingenuity, our country has finally joined the ranks of quality
international cheese producers, and our daring, yet artful, wines are
recognized worldwide. Join us to experience sublime pairings from
California, Oregon, Washington, Vermont, Texas, and beyond. This class
will cover the basics of wine and cheese characteristics and how they
complement each other. The tastings include six U.S. wines (sparkling,
white, and red), each paired with a tasty, homeland cheese.
|Beyond Mozzarella: Italian
Cheese Tour Italian cheese is
more than Parmesan powder in a green can! Let the Cheese Mistress guide
you through the dairy-licious delicacies of this historic country where
cheeses date back to Ancient Rome and medieval times. In this class, we
sample 10 cheeses from both the north and the south of Italy. Italy’s
lush northern pastures and valleys provide great fodder for cows. The
south, with its hot climate and sparse vegatation, is ideal for smaller,
sturdier goats and sheep. Included in the Italian cheese tasting are
soft, spreadable cheeses, traditional Pecorinos, grating cheeses, and
e Formaggio: Italian Wine and Cheese Italy
is a food-lover’s dream come true. From the top of the boot to the
heel, there are intriguing wines and cheeses to explore. In this class,
we discuss styles of Italian wines – sparkling, white, and red – and
how they pair with various cheeses of Italy. Italy boasts an eclectic
countryside that gives forth fascinating wines and cheeses. The luscious
pastures and mountains of the north yield delicate cow’s milk cheeses,
while the rugged terrain of the south makes a great home for sheep and
goats. Wines run the gamut from light and fruity to rustic. Join us for
a tasty tour of the Bell’Italia!
|La Dolce Vita: Italian Dessert Wines, Cheese, and Fruit What could be more heavenly than savoring sweet wines, delicate cheeses, and fresh fruits? Italians know the ancient secret of balance between flavors and aromas. This class explores dessert wines from northern, southern, and central regions of Italy. Dessert wines range from light and sparkling to richly smooth. These wines are excellent foils for Italy’s salty, tangy, nutty cheeses, and their flavors are enhanced by lush fruits – both dried and fresh – including figs, dates, grapes, raspberries, strawberries, dried cherries, pears, and plums.||Italian Cheese and Cold Cuts The Italian tradition of preserving milk as cheese, and curing meats for sausage dates back to Roman times. Before the days of refrigeration, dried meats and cheeses had a practical purpose – they provided sustenance during the lean months and ensured that no food was wasted. Soon people discovered that preserved foods complimented each other in an exciting way. Italian deli meats range from delicate and mild to spicy and robust. Cheeses, with their cream and acidity, make a great accompaniment to savory meats and Italian wines. The wines served include light, sparkling wines from the north and earthy, robust beverages from the south.|
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