Find Great Cheese
Choose the best place to buy and the best piece in the store at the best price.
Store it Right
The best way to store cheese at home and how to safely perform triage on trouble pieces and save!
And Serve it Well
How to taste, pair, cook with, talk about, do a cheese plate, eat healthy, and enjoy without fear!
"One tip alone about storing cheese stopped it from drying out or becoming slimy. My cheese now tastes better, lasts longer and is much less messy to work with"
Gourmet cheese can be expensive, and when not in great shape can be disappointing. How to know the best place to buy and the best piece
As an accomplished Ritz-trained Chef, I thought I knew a lot about cheese. But walking into the American Cheese Society's Festival of Cheeses in 1992 for the first time, greeted by thousands of different cheeses of all sizes, shapes, colors and textures, I knew right then and there, there was so much more to learn.
With this knowledge, as a retailer, I worked hard to find the best and avoid buying the wrong cheese for my wonderful customers. We struggled daily to avoid selling it too young, or over the hill. Our customers asked great questions, the kind only people new to a subject ask: fundamental ones. They asked me about fat in cheese –was it safe to eat? What makes cheese Cheese? How to cook with it? They inspired me to keep on learning, and now I am sharing what I learned over the last three decades with you.
"You will learn all you need to know to make sense of this complex, rich, ever so yummy sometimes unpronounceable and delicious world of ..."
Cheese, the kindest food from the milk of mothers
You will learn what to look for and what to avoid in any piece of cheese, from the simplest to the most revered, and how to taste without having to use complicated language.
And, since many of us don't share the advantage of a great cheese shop or a nearby farm, you will learn how to find good cheese anywhere: in farm shops, specialty markets, gourmet grocers and conventional supermarkets, and learn how to bring it home and reawaken its flavor.
Made for beginners and aficionados. Each video presents a subject so you can watch at your convenience, repeat, slow it down and speed it up. History, health, lactose, rinds, shapes, cheese tasting, cheese platter tips... Take what you need or engage and digest completely.
Materials originally developed for food writers, farmers, Chefs, and the public, to help bridge the gap of information about really great cheese.
Since you most likely can't bring your computer to the store while you buy and don't want to get it wet in the kitchen, I have some lectures in eBook format that can be easily downloaded and printed, readily available if you need them again and again.
Personally selected
This course fills the gaps not already filled by the books on cheese, and mingles well with them, each enriching the other.
When you attend a course or buy a book, you get what is ready at the time. Maybe there will be more editions of a book, but with online a question can come asking to clear something up and that same day the course updated to make it clearer. The course will be ever evolving, continually getting better, ever more scrumptious learning.
New items added regularly, questions answered and all with the security and privacy guaranteed by Disqus™, the most popular and most trusted discussion forum provider on the net.
I Love this class! I watch some of the Colorful and Playful and Informative sessions repeatedly! Cheese is a comfort food and this relaxed, visually rich and entertaining "comfort class" that opens a whole world... of amazing facts about cheese, (spoiler alert: moon not actual cheese). I have always loved cheese but never understood Anything about it. This relaxed and delightful class includes among the great visual aids and pictures, several charts of how all the cheeses we know are related. I had to pause them to study which cheeses are grouped together... often meaning I could search for many new options that are similar to what I already like. Very useful for shopping, trying new items, etc. Informative! Fun to watch! I learned that the churches made cheeses including Monterey Jack! to preserve milk to feed the orphans! Okay, that's just one of the Many factoids that I found fascinating. Ron Masa, Ph.D
"I am already about 20% of the way through your course (just shy of finishing the first section) and am very much enjoying it. Thank you very much for making this available. As I am watching these videos, I am finding myself wishing that I worked as a
" Hi-I just finished watching the entire course. Very comprehensive and full of great information from start to finish. I learned quite a bit!"
Continually improved, with new resources added when worthwhile. Interactive, self-paced learning, and on completion a diploma as a Certified Cheese Lover and Aficionado.
Click the button above and get instant access to the course, which for little more than a couple pieces of gourmet cheese, will deepen your enjoyment and bring flavor into life!
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