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  • CHEESE: How to Buy, Store, Taste, Pair, Serve, Cook, Talk About and Enjoy

CHEESE: How to Buy, Store, Taste, Pair, Serve, Cook, Talk About and Enjoy

Only for the Registered

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About CHEESE: How to Buy, Store, Taste, Pair, Serve, Cook, Talk About and Enjoy

This course will give everything you need to leap from beginner to cheese expert in less time than it takes for a wheel of cheese to age. Learn how to buy, store, serve, pair and cook with cheese with confidence. Share in the wisdom and experience of a 30 plus year love affair with cheese from a world-renowned expert, Dan Strongin. Dan is a former Five Star Chef, who came up through the ranks of the Ritz Carlton Hotel, was President of the American Cheese Society, and winner of a Super Gold in the Brazilian National Artisan Cheese Awards in 2018, for his contributions to their annual judging. Inducted into the Guilde de Fromageres in 1998, Dan was one of the key people behind the scenes of the American Artisan Cheese Rennaissance in the 1990s working with both the State of California and Wisconsin in support of Artisan Cheeses.

Introduction

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LET ME GUIDE YOU INTO THE INCREDIBLY INTERESTING AND DELICIOUS WORLD OF CHEESE!

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Only for the Registered  How to Find Your Best Piece of Cheese

Finding your best possible source for cheese and how to grab the best piece.

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Understand how to get what you want, your best piece of cheese, in a Cheese Shop.

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Only for the Registered  Avoiding the Not So Delicious

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Only for the Registered  Buying Online

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Advanced Tactics for Buying Better Cheese, No Matter Where You Are.

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Only for the Registered  Storing Cheese at Home

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Only for the Registered  How to Taste like a Professional

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Only for the Registered  Educate Your Palate and Enjoy It!

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Only for the Registered  The Best Way to Learn is by Tasting

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Only for the Registered  You Will Need...

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Only for the Registered  Experience is Not a Spectator Sport

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Only for the Registered  Brave Tasting Drowns Fear in Flavor

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Only for the Registered  Step by Step Guided Tasting of a Brie

For you to follow along and taste as if we were sitting together, in person.

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Pair

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Only for the Registered  Harmonizing, Pairing and Serving Cheese

Cook

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Only for the Registered  Cooking with Cheese

Learn what matters when it comes to cooking with cheese, and be sure to download the lovely artisan cheese recipes I developed for my client, the California Milk Advisory Board.

Enjoy without Fear

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Only for the Registered  The Skinny on Fat in Cheese

The surprizing truth about fat in cheese and in our diet. We were hoodwinked.

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Only for the Registered  The Raw Story

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Only for the Registered  Is Cheese Made with Raw Milk Risky?

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Only for the Registered  I Confess, I am Lactose Intolerant

So how can I eat so much natural cheese?

What makes each cheese unique

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Only for the Registered  Incredible Variety from a Simple Source

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Only for the Registered  How to Make Sense of it All

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Only for the Registered  Friendly Flocks Provide the Milk

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Only for the Registered  What We Do to the Milk First

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Only for the Registered  By Texture or “Mouthfeel”

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Only for the Registered  The Rind

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Only for the Registered  The Shape

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Only for the Registered  By Style

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Only for the Registered  Academic: Precise but Dry

Natures Kindest Food

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Only for the Registered  Why Pasture and Grass Fed Mater

Working With Nature

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Only for the Registered  Preserving The Goodness in Milk

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Only for the Registered  Animal, Breed and Butter

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Only for the Registered  Seasonal Influences

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WARNING: Controversial, particularly disturbing to those who claim terroir for marketing, when they do not really have it.

Flavor

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Only for the Registered  Flavor Revealed through Aging

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Only for the Registered  Cheese History

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Only for the Registered  How Cheese Gets its Flavor

The Art, Science and Craft of cultivating flavor in cheese.

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Only for the Registered  Is Cheese Alive?

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Only for the Registered  Domestic or Wild? Cultural Choices

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The result of a project done with the California Milk Advisory Board provided as a bonus here, and available for download on my site EnjoyCheese.net as well. Some of the information is the same as in the first video on Flavor, but presented in a more formal manner. The slides and the companion e-book (in those days we called them White Papers) initially developed as a presentation for Cheesemakers and Food Professionals. It is a companion to the e-book, The Art of Flavor Development in Cheese.

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Only for the Registered  Elusive Flavor in Modern Agriculture

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Only for the Registered  How we can bring flavor back...

Diet

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Only for the Registered  So, how should you eat

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Only for the Registered  The Frankenfood Follies

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Only for the Registered  A Frankenfood that Saves Lives

Life is complicated, and nothing is as simple as it seems.

Bonus Material

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About the Teacher

Daniel Strongin

Too many make a religion out of food. The enjoyment of flavor is a birthright. At every turn in my unusually delicious life, a cheese inspired me to keep on learning, and now I am sharing what I learned in over three decades working with Cheese.As an accomplished Ritz-trained Chef, I thought I knew a lot about cheese, 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.One of the key people working behind the scenes of the American Artisan Cheese Rennaissance, and winner of a Super Gold Award at the Brazilian Artisan Cheese Awards in 2018, I am proud to share the depth and breadth of a lifelong love affair with Cheese.

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