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

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.

Start Course

Welcome to a World of Cheese!

1 Chapter

Introduction

Lesson 1: Introduction and an Invitation

Go to Lesson

Only for the Registered Let me be your guide to the World of Cheese

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

How to Buy Cheese

6 Lessons

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.

Only for the Registered Finding the Perfect Cheese in a Cheese Shop

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

Only for the Registered Scrumptious Cheese in Gourmet and Conventional Stores

Only for the Registered Avoiding the Not So Delicious

Only for the Registered Buying Online

Only for the Registered Final Words on Buying: Let the Buyer Beware!

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

How to Store Cheese

1 Lesson

Only for the Registered Storing Cheese at Home

How to Taste like a Professional,Without Needing Years of Training.

8 Lessons

Only for the Registered How to Taste like a Professional

Only for the Registered Educate Your Palate and Enjoy It!

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

Only for the Registered You Will Need...

Only for the Registered Experience is Not a Spectator Sport

Only for the Registered Brave Tasting Drowns Fear in Flavor

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.

Only for the Registered My Tasting of a Brie and Other Tidbits...

How to Pair, Cook, Serve and Enjoy Cheese

3 Chapters

Pair

Only for the Registered Harmonizing, Pairing and Serving Cheese

Cook

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

Only for the Registered The Skinny on Fat in Cheese

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

Only for the Registered The Raw Story

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

Only for the Registered I Confess, I am Lactose Intolerant

So how can I eat so much natural cheese?

How to Talk about Cheese and Impress People

6 Chapters

What makes each cheese unique

Only for the Registered Incredible Variety from a Simple Source

Only for the Registered How to Make Sense of it All

Only for the Registered Friendly Flocks Provide the Milk

Only for the Registered What We Do to the Milk First

Only for the Registered By Texture or “Mouthfeel”

Only for the Registered By Texture by Curd, as in Mary had a little

Only for the Registered The Rind

Only for the Registered The Shape

Only for the Registered By Style

Only for the Registered Academic: Precise but Dry

Natures Kindest Food

Only for the Registered Why Pasture and Grass Fed Mater

Working With Nature

Only for the Registered Preserving The Goodness in Milk

Only for the Registered Animal, Breed and Butter

Only for the Registered Seasonal Influences

Only for the Registered Terroir: Marketing, Myth, or Real… it depends.

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

Flavor

Only for the Registered Flavor Revealed through Aging

Only for the Registered Cheese History

Only for the Registered How Cheese Gets its Flavor

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

Only for the Registered Is Cheese Alive?

Only for the Registered Domestic or Wild? Cultural Choices

Only for the Registered Flavor Presentation from my work at the CMAB (39 minutes)

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.

Only for the Registered Elusive Flavor in Modern Agriculture

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

Diet

Only for the Registered So, how should you eat

Only for the Registered The Frankenfood Follies

Only for the Registered A Frankenfood that Saves Lives

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

Bonus Material

Only for the Registered A List of Common Cheese Terminology and What They Mean

Only for the Registered Bonus Download: More Personally Recommended Cheese Resources

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.

Start Course